Pasta e Fagioli

What's better than a nice hot bowl of delicious filling soup on a cold day?  Nothing that I can think of right now, cause I'm cold down to my bones.   And I scored big with this one.  Son and Hubby loved it, one having 2 bowls and one having 3 bowls!  I won't tell which was which.

PASTA e FAGIOLI
adapted from Taste of Home

-1/2 kg (1 lb) lean ground beef
-1 large onion, chopped
-1 1/2 litres low sodium chicken broth (1 1/2 cartons)
-1 28 oz. can diced tomatoes
-1 large can red kidney beans
-2 medium carrots, chopped
-2 cups thinly sliced cabbage
-2 celery stalks, chopped
-2 garlic cloves, minced or crushed
-1/2 tsp. salt
-1/2 tsp. pepper
-tiny pinch of red pepper flakes
- 2 tsp. dried basil
-2 handfuls of baby spinach
-2 cups uncooked ditalini pasta or macaroni

In a large dutch oven or soup pot, brown the ground beef.  Drain the fat.  Add all other ingredients except spinach and pasta.  Bring to a slow simmer and simmer for 45 - 60 minutes. About 5 minutes before being done add the spinach and let it wilt down.  Meanwhile cook the ditalini or macaroni in another pot of salted water just until el dente. (Do not overcook the macaroni).  Drain.  When ready to serve add some about 1/3 cup pasta to each bowl and fill with the hot soup.  You can add a sprinkle of grated parmesan if desired.