1 c. white beans
10 c. water
3 tbsp. butter
1 c. chopped onion
1 c. chopped celery
2 tbsp. parsley
1 tbsp. garlic powder
1 (1 lb.) can whole tomatoes (undrained)
4 c. (6 oz.) spinach
1 c. elbow macaroni (uncooked)
1 c. diced potato
1/2 c. chopped carrots
1 medium zucchini, sliced
2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/4 tsp. crushed red pepper (optional)
1/4 tsp. crushed thyme leaves
4 beef bouillon cubes

Bring beans to a boil in water; cover and simmer for 2 hours. Melt butter in skillet; add onion, celery, parsley and garlic. Sauté until tender; add to beans. Add rest of ingredients and bring to a boil. Reduce heat and simmer for 30 minutes, uncovered, stirring occasionally.

Serves 12.