4 strips bacon
1 1/2 onions
1/2 tsp. parsley
16 oz. tomato puree
2 qt. beef stock
2 carrots
4 stalks celery
1 1/2 c. spinach
1 c. cabbage
1 1/2 c. cooked macaroni
1/4 tbsp. sugar
Salt & pepper to taste
Parmesan cheese, grated

Saute bacon, onions and parsley in pot; add tomato puree and beef stock. Add carrots, celery, spinach and cabbage; simmer for 30 minutes. Add cooked macaroni, sugar, salt and pepper. Serve sprinkled with Parmesan cheese. (Vegetable and macaroni amounts can be altered to taste.)