Pasta Fagioli soup

1 lb ground beef- brown and drain any fat
12 oz. pasta- cook until al dente
1 TBSP olive oil
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped (saute the onion, garlic and carrot in oil until tender)
2 (28 ounce) cans diced tomatoes, undrained
1 (28 ounce) can red kidney beans, drained
1 (16 ounce) can (white) northern beans, drained
7 cups chicken broth
3 teaspoons oregano
2 teaspoons pepper
3 teaspoons parsley (Combine the rest of ingredients up to this point in a large pot and simmer for an hour or so.)
2 cups spinach, chopped (add spinach before serving)

This was an experimental soup, in which I kept adding more and more things I found in the refrigerator and cabinets that sounded like they might do well in an Italian pasta soup-- I was trying to make plenty so we'd have leftovers to freeze for after the baby comes. It turned out very good and was enjoyed by everyone- that's the fastest I've seen Iris eat in a long time, and she asked for a second bowl. I think we'll all be happy to have it again.

I forgot to take a picture, but this is the closest I could find to what it looked like (except imagine beef instead of chicken)- from shutterbean.com.