2 slices diced bacon
1/2 lb. ground beef
1 c. chopped onion
1 c. sliced celery
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 beef bouillon cube
1 tsp. salt
1/2 tsp. oregano
3 c. water
1 (16 oz.) can Italian zucchini, chopped
1 (7 3/4 oz.) can spinach, cut up
1/2 c. macaroni
Grated Parmesan cheese

Chop the zucchini and spinach into pieces. Cook bacon until crisp, remove from skillet. Brown beef in bacon fat. Add onion, celery and garlic. Cook until tender. In large pot, combine bacon, beef, tomato paste, bouillon, salt, oregano and water. Bring to boil, reduce heat, simmer, covered for 30 minutes. Add zucchini, spinach and macaroni and simmer about 15 minutes or until macaroni is tender. Serve hot with cheese. 8 servings of 1 cup each.