1/4 lb. minced salt pork
3 minced garlic cloves
2 tbsp. oil (olive or vegetable)
2 diced carrots
1 diced large onion
3 c. diced celery
1 can (6 oz.) tomato paste
4 qts. water
3 beef bouillon cubes
3 tbsp. salt
1/2 tsp. white pepper
1 tsp. oregano
1 tsp. thyme
2 peeled diced potatoes
1/4 head chopped cabbage
2 seeded diced green peppers
2 diced zucchini
1 bunch finely chopped spinach
3/4 c. cooked elbow macaroni (1/3 cup uncooked)
1 can (12 oz.) tomatoes, drained and chopped
1 can (12 oz.) garbanzo beans, drained
1 can (12 oz.) red kidney beans, drained

In a 10 to 12 quart soup kettle, saute salt pork and garlic in very hot oil. Add carrots, onion and celery. Cook over medium heat 10 minutes. Add tomato paste and cook 5 minutes, stirring occasionally. Add water and bring to a full boil for 5 minutes. Add beef bouillon cubes and seasonings. Mix well. Add potatoes, cabbage and green pepper. Cook for 5 minutes. Turn heat to medium low. Add zucchini and spinach. Cook until all vegetables are tender. Add cooked macaroni, tomatoes and beans. Heat through.