4 slices bacon, diced
1 lg. onion, chopped
1 c. diced carrot
1 c. diced celery
2 (10 1/2 oz.) cans beef broth
1 qt. water
1 c. ditalini or elbow macaroni
1 jar Ragu Italian cooking sauce
1 (20 oz.) can chick peas, undrained
1 pkg. frozen cut green beans
1 pkg. frozen peas
1 tsp. salt

Fry bacon in a large kettle. Add and saute onion. Add celery and carrots, cook 5 minutes. Add water and broth; boil; cover and simmer 20 minutes. Cook ditalini until still firm. Add ditalini, Ragu, chick peas, green beans, peas, salt and pepper to soup. Simmer 20 minutes. Serve in warm bowls and sprinkle with grated cheese. Makes 3 1/2 quarts. Serves 4.