• 1 Medium onion, chopped
• ½ Cup celery, chopped
• 1 Carrot, diced
• 1 Cup potatoes, diced
• 3 Plum tomatoes, chopped
• 3 Cups beef broth
• 3 Cups water
• 1 Bay leaf
• 1 Cup fresh spinach, chopped
• ½ Cup tubettini pasta or any small pasta
• 3 Ounces cooked navy beans or any white bean
• 1½ Cups zucchini, diced
• 2 Tablespoons fresh Italian parsley, chopped
• ¼ Teaspoon oregano
• 2 Cloves garlic, minced
• ¼ Teaspoon sage
• Salt and freshly ground black pepper
• Romano cheese, grated

     1. Bring the beef broth and water to a boil. Add the potatoes, onion, garlic, celery,
         carrot, tomatoes, navy beans,  parsley, oregano, sage, bay leaf, salt and black
         pepper. Return the soup to a boil and then simmer for 15  minutes.

     2. Add the pasta, zucchini and spinach. Stir. Return the soup to a boil and simmer
         for another 15 minutes or until the pasta is tender.

     3. Serve and garnish with the Romano grating cheese.