2 slices bacon
1 c. chopped onion
1 clove garlic, minced
2 beef bouillon cubes
1/2 tsp. oregano
4 c. water
1 (15 oz.) can spinach
Shredded cheese for topping
1/2 lb. ground beef
1 c. sliced celery
1 (16 oz.) can tomato paste
1 tsp. salt
1/4 tsp. thyme
1 (16 oz.) can zucchini
1/2 c. elbow macaroni

Cook bacon until crisp. Remove from skillet. Brown meat in bacon fat. Add onion, celery and garlic. Cook until tender.

In large saucepan, combine bacon, meat mixture, tomato paste, bouillon cubes, salt, oregano, thyme, and water. Bring to boil. Reduce heat and simmer, covered for 40 minutes. Add zucchini, spinach, and macaroni. Simmer 15 minutes or until macaroni is done. Serve hot topped with shredded cheese. 8 (1 cup) servings.