In a large saucepan, add ⅛ cup water, onions, carrots, cabbage, celery, spinach, and zucchini. Simmer uncovered over medium-high heat for 15 minutes or until tender.
Add beef base, 2½ cups water, tomato paste, pepper, oregano, garlic powder, salt, marjoram, onion powder, ancho chili powder or Mexican seasoning mix, and parsley. Simmer uncovered over medium-high heat for 30 minutes.
Add beans and macaroni. Simmer uncovered over medium-high heat for 20 minutes.
Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
Pour minestrone soup into a large soup tureen or bowl.
Critical Control Point: Hold at 140 °F or higher until served.
Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).