Macaroni Soup with Herbs and Spinach

Heat the olive oil in a large stock pot or Dutch oven and cook the ground beef for 5-6 minutes until browned.
1 tablespoon olive oil
1 lb lean ground beef
Add the onion, carrot and celery and continue to cook for 3-4 minutes.
1 medium onion
1 medium carrot
2 celery ribs
Next, stir in the garlic, rosemary, thyme, and red chili flakes. Continue to cook for another minute until fragrant.
2 large garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
¼ teaspoon red chilli flakes
Add the macaroni and stock to the pot, bring to a boil, then lower the heat and simmer for 10 minutes or until the pasta is almost al dente.
3.5 oz elbow macaroni
6 cups vegetable stock
Stir in the baby spinach and continue to cook for another 1-2 minutes until wilted.
3.5 oz baby spinach
Season to taste and serve with your favourite crusty bread.