Fall Minestrone Soup Prep Time: 20 minutes Cook Time: 45 minutes Servings: 10 Ingredients - 4 slices turkey bacon - cut into small pieces - 1 pound ground beef - medium onion, chopped - 6 cups boiling water - 6 beef bouillon cubes or 6 teaspoons of beef bouillon crystals - 2 cups favorite speghetti sauce - 2 stalks of celery - 2 carrots, thinly sliced - 2 cups cabbage chopped - approximately 1/2 head - small zucchini, unpeeled, sliced - 1 small summer squash, sliced - 1 teaspoon salt	1

	- 1/2 teaspoon pepper - 1 cup tomato, chopped or 1 can chunky tomatoes - 1/2 teaspoon garlic powder - 1 cup medium to small pasta shells - 1 (15 oz) can kidney beans with juice - 1 (15 oz) can green beans - drained or fresh green beans - 1 box or 1/2 bag frozen spinach - grated parmesan cheese to garnish    A thick, hearty soup using fall's bounty. Serve with crusty bread for a complete meal.   Directions Sauté bacon, ground beef and onion in a large soup pot until the beef is browned. Dissolve bouillon cubes or granules in 2 cups of boiling water. Add the bouillon plus 4 more cups of water to the soup pot. Add spaghetti sauce, celery, carrot, cabbage, squash, salt and pepper and garlic powder. Bring mixture to a boil. Cover pot and simmer for 30 minutes or until the carrots are fork tender. Add pasta, kidney beans, grean beans and spinach. Boil for 10 more minutes. Cooks note: This soup is very thick, you may want to add	2

	more liquid, either water or beef stock. Don't overcook - cook only the amount of time indicated. The soup is better if made the day before and then slowly reheated. Freezes well.	3