1/4 lb. minced salt pork
3 minced garlic cloves
2 tbsp. olive oil
2 diced carrots
1 diced lg. onion
3 c. diced celery
1 (6 oz.) can tomato paste
4 qt. water
3 beef bouillon cubes
3/4 c. cooked elbow macaroni (1/3 c. uncooked)
1 (12 oz.) can garbanzo beans, drained
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
1 (12 oz.) can tomatoes, drained & chopped
1 (12 oz.) can 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 peppers. 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. Serves 16-20.