|Frozen chopped spinach||10 Ounce (1 Package)|
|Canned red kidney beans||15 Ounce, undrained (1 Can)|
|Canned white kidney beans||15 Ounce, undrained (1 Can)|
|Canned whole tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Chopped green onions||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Diced celery||1 Cup (16 tbs)|
|Shredded cabbage||1 Cup (16 tbs)|
|Dried whole basil||1 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Lean salt pork||1⁄4 Pound, finely diced|
|Water||2 1⁄2 Quart|
|Uncooked macaroni||3⁄4 Cup (12 tbs)|
|Beef bouillon cubes||6|
|Grated parmesan cheese||1 Tablespoon|
Saute pork in a large Dutch oven until crisp; drain.
Add remaining ingredients except macaroni and cheese.
Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occasionally.
Add macaroni; simmer 10 minutes.
Sprinkle each serving with cheese