1/4 c olive oil                                 1/2 c corn
 1 c minced onion                                1 c diced raw white potatoes
 2 cloves garlic, minced                         1 c cooked garbanzo beans
 1/4 c minced cilantro                           1 c uncooked small pasta
 3 c finely diced smoked ham                       (macaroni or smaller)
 4 quarts beef broth, boiling                    2 c shredded fresh spinach
 1 c diced tomatoes                              freshly ground pepper, to taste
 1 c diced carrots                               freshly grated Parmesan cheese,
 1 c diced celery                                  to taste
         Heat oil in a large stockpot and saute onions, garlic, cilantro, and 
 smoked ham until onions are soft.  Add boiling beef broth and simmer on 
 medium-low heat for 20 minutes.  Add tomatoes, carrots, celery, corn, 
 potatoes, and garbanzo beans all at once.  Cover and barely simmer until 
 vegetables are tender.  Add pasta and cook until pasta is al dente.  
 Season with pepper.  Stir in freshly grated Parmesan cheese and serve 
 hot.