Ingredients:

4 slices Bacon
1 cup chopped Onion
4 cloves Garlic, minced
1/3 pound Ground Beef
1 cup Celery, minced
1 cup Carrots, cubed
2 cups tomato puree
2 (14.5 ounce) cans Stewed Tomatoes
2 (14 ounce) can Beef Broth
5 cups Water
1 teaspoon dried Oregano
1 teaspoon dried Basil
Salt and Fresh Ground pepper to taste
1 cup Zucchini, chopped
2 cups Spinach, rinsed and sliced
1 cup uncooked Pasta
1 (15 ounce) can Garbanzo beans, drained
1/4 cup Parsley, chopped

Preparation:

In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, water, oregano, basil, salt and pepper. Cook for 15 minutes.

Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.