3 slices bacon
1 c. celery, sliced
1 c. carrots, sliced
1/2 c. chopped onion
2 garlic cloves, minced
3 c. cubed ham or pork
1 (28 oz.) can Italian tomatoes
2 c. chicken stock
2 sm. zucchini, 1/2 inch chunks
1 c. rotini
1/2 tsp. rosemary
1/2 tsp. thyme
1/2 tsp. marjoram
Salt and pepper
Grated cheese

Cook bacon, crumble and set aside. Pour off all but 2 tablespoons fat. Cook celery, carrot, onion and garlic in bacon fat until tender. Stir in ham or pork, tomatoes, chicken stock, zucchini, spices and macaroni. Bring mixture to a boil. Reduce heat, cover and simmer for 15-20 minutes until tender. Season to taste. Serve garnished with cheese. Very thick soup, more liquid can be added. Delicious on cold evening.