Ingredients:
4 slices bacon (optional)
1 cup chopped onion
4 cloves garlic, minced
1/2 pound ground beef
1/2 cup minced celery
1/2 cup chopped carrots
2 cups tomato puree
2 (14.5 ounce) stewed tomatoes roughly chopped (do not drain)
1 (14 ounce) can beef broth
1 can condensed French Onion Soup
5 cups water
1/4 cup red wine for soup, plus some for sipping
1 teaspoon oregano
1 teaspoon basil
salt and pepper to taste
1 cup chopped zucchini
1 Bay Leaf
2 cups spinach, rinsed and sliced
1 1/2 cup uncooked pasta – we like the small shells
1 (15 ounce) garbanzo beans, drained
1/4 cup chopped parsley
In a large stock pot, cook bacon and drain off fat. Add onion, garlic and beef. When onions are translucent, add celery, carrot, pureed tomatoes, stewed tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
Stir in zucchini, bay leaf, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.