1/4 lb. salt pork, finely diced
2 1/2 qts. water (+/-)
1 (16 oz.) can tomatoes, undrained
1 (15 oz.) can red kidney beans,
undrained
1 (15 oz.) can white kidney beans
6 beef bouillon cubes
3/4 c. uncooked tiny macaroni
Grated Parmesan cheese
1 c. diced carrots
1 c. diced celery
1 c. shredded cabbage
1 c. chopped green onions
1 (10 oz.) pkg. frozen chopped spinach
1 tsp. basil
1/2 tsp. pepper
1 lb. ground beef (optional)
Saute pork in large Dutch oven until crisp; drain. Brown ground beef. Add remaining ingredients except macaroni and Parmesan. Bring to a boil; cover, reduce heat and simmer one hour. Stir occasionally. Add macaroni; simmer 10 minutes. Sprinkle each serving with Parmesan cheese. Yield: 18 cups.
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