Serves 4 - 6




     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.



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