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By Ingrid Wallace
1 - 15 oz. can of beans (Blackeyed peas or Northern Beans)
2 - 15 oz. cans diced Italian style tomatoes
1- sm. can of tomato sauce
2 - stalks celery, sliced or diced
3-4 - carrots, sliced or diced (or use 1/2 of a sm. pkg. peeled baby carrots, sliced in food processor)
1/4 - bag of baby spinach, cut into thin strips
2 - med. onions, chopped
3 - garlic cloves, minced
5 - 6 cups chicken stock
1 1/2 c. - small pasta
1 lb. - ground beef (or 2 c. ham)
3 oz. - raw bacon, chopped
Dried parsley
In large pot, cook bacon for a few minutes. Add ground beef with garlic. Season with salt, Italian seasoning, lots of fresh ground pepper. Cook until brown. Remove from pan. Sautee onions, celery and carrots in pot until soft. Add meat, beans, tomatoes, tomato sauce, spinach, chicken stock, dried parsley. Season to taste with more fresh ground pepper, dash of cayenne, salt, Italian seasoning. Bring to boil. Simmer 15 minutes. While simmering, boil noodles in water until al dente. Put noodles in soup right before serving. Serve with shredded Parmesan. Makes about 4 quarts.
Prep Time: 30 minutes Cook Time: 30 minutes
Category: Soups Servings: 10

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