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1
Place beans in a large bowl; add water to cover 3-inches above beans.
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2
Let stand at room temperature overnight (if using fresh beans).
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3
Cook bacon in a large Dutch oven until crisp; remove bacon.
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4
Crumble and set aside.
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5
Add onions, carrot strips, celery and garlic.
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6
Saute until tender.
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7
Drain red beans and add to sauteed vegetable mixture along with crumbled bacon, 6 cups water, tomatoes and spices.
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8
Bring to a boil; reduce heat.
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9
Cover and simmer 1 hour.
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10
Stir in pasta; continue to simmer until beans and pasta are tender.
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11
Set aside.
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12
Combine ground chuck, bread crumbs, egg and 1/4 teaspoon salt.
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13
Mix well.
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14
Shape meat mixture into balls and place on an ungreased baking sheet.
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15
Bake at 350u00b0 for 20 minutes or until browned.
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16
Drain well.
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17
Add meat balls to soup mixture; simmer, uncovered, 15 minutes.
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18
Stir in spinach and zucchini; simmer an additional 15 minutes until spinach wilts. Serve hot with a Parmesan cheese garnish.
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19
Yields 3 quarts.
