Beef And Spinach Minestrone

• 1 c. dried red beans
• 4 strips bacon
• 1 medium onion, halved and thinly sliced
• 3 carrots, peeled and cut into julienne strips
• 1 celery rib, thinly sliced
• 2 cloves garlic, minced or garlic powder equivalent
• 6 c. water
• 1 (14 oz.) can plum tomatoes, undrained and crushed
• 1 Tbsp. Italian seasoning
• 3 beef bouillon cubes (optional)
• 1/4 tsp. crushed red pepper
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. uncooked tubular pasta
• 1 lb. ground chuck
• 1/3 c. dry bread crumbs
• 1 egg
• 1/4 tsp. salt
• 1/2 lb. torn fresh spinach
• 1 zucchini, thinly sliced
• grated Parmesan cheese

1. Place beans in a large bowl; add water to cover 3-inches above beans.
2. Let stand at room temperature overnight (if using fresh beans).
3. Cook bacon in a large Dutch oven until crisp; remove bacon.
4. Crumble and set aside.
5. Add onions, carrot strips, celery and garlic.
6. Saute until tender.
7. Drain red beans and add to sauteed vegetable mixture along with crumbled bacon, 6 cups water, tomatoes and spices.
8. Bring to a boil; reduce heat.
9. Cover and simmer 1 hour.
10. Stir in pasta; continue to simmer until beans and pasta are tender.
11. Set aside.
12. Combine ground chuck, bread crumbs, egg and 1/4 teaspoon salt.
13. Mix well.
14. Shape meat mixture into balls and place on an ungreased baking sheet.
15. Bake at 350u0b0 for 20 minutes or until browned.
16. Drain well.
17. Add meat balls to soup mixture; simmer, uncovered, 15 minutes.
18. Stir in spinach and zucchini; simmer an additional 15 minutes until spinach wilts. Serve hot with a Parmesan cheese garnish.
19. Yields 3 quarts.

red beans, bacon, onion, carrots, celery, garlic, water, tomatoes, italian seasoning, bouillon cubes, red pepper, salt, pepper, tubular pasta, ground chuck, bread crumbs, egg, salt, fresh spinach, zucchini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068882 (may not work)