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1/4 c. olive oil or bacon fat
1 large onion, diced
3 cloves, minced
4 large tomatoes, diced or 3
c. canned tomatoes
1/2 lb. green beans, diced
(can use frozen)
1 small zucchini, diced
1 carrot, diced
2 beef bouillon cubes
1/4 lb. chopped raw spinach
1 can pinto beans
6 c. water
1 Tbsp. basil
1/4 tsp. pepper
4 to 5 oz. thin spaghetti,
1 Tbsp. salt
1/2 tsp. thyme
1 c. grated Romano cheese

Heat oil in large kettle. Add onions and garlic. Saute
until tender. Stir in remaining vegetables except beans. Add
water, bouillon cubes, salt, pepper, basil and thyme. Heat to
boiling. Reduce heat and simmer 1/2 hour. Break spaghetti
into pieces and add to soup along with pinto beans. Cook until
spaghetti is tender but still firm. Serve soup topped with
cheese and toasted Italian bread.

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