• 3-1/2 quarts water
• 14 beef bouillon cubes
• 1 cup celery, chopped
• 2 cup carrots, chopped
• 3 tomatoes, chopped
• 1/3 cup onions, chopped
• 2 Tbs parsley, minced
• 1 (6-oz) can tomato paste
• 1 Tbs salt
• 1/2 tsp pepper
• 2 tsp dried oregano
• 1/2 tsp dried basil
• 1 (15-oz) can red kidney beans
• 1 (15-oz) can garbanzo beans
• 1 (16-oz) can baked beans
• 1 (10-oz) package frozen chopped spinach, thawed and drained
• 3 small zucchini, chopped
• 1 pound ground chuck
• 1 pound ground Italian sausage*
• 1 (8 oz) package penne pasta
• Fresh Parmesan cheese, grated

In a large stock pot dissolve bouillon in water. Add ingredients through basil.
Simmer 30 minutes.

Cook meat separately and drain off fats. Add meat and spinach to stock. Simmer 15 more minutes.

Cook pasta as directed, drain and add to hot soup. Top with Parmesan and serve.

*Instead of meat, replace sausage flavors with 1/4 tsp fennel seed.