From: Judy Sines Vegetable Bean Soup 3 slices bacon, chopped 1 onion, diced 2 celery stalks, diced 2 small carrots, diced 2 zucchini, diced 1 garlic clove, finely diced 1 (14 oz.) can chopped tomatoes, undrained (I used a chili-flavored can) 2 (15 oz.) cans Great Northern beans, drained and rinsed (I used 3 cans) 3 cups chicken broth Coarsely ground black pepper 6 cups fresh spinach, chopped (I used a big bag and forgot to chop it :-) haha) 1/4 cup grated Parmigiano Reggiano cheese Cook bacon until almost crisp. Add onion, celery and carrot; cook five minutes. Add zucchini and garlic; cook three minutes. Add tomatoes, beans, broth and pepper. Bring to a boil; reduce heat and simmer ten minutes. Stir in spinach. Ladle into soup bowls and top with grated cheese. Makes ten cups. Serves six.