Vegetable Bean Soup

6 slices bacon, chopped
1 onion, diced
2 stalks celery, diced
2 small carrots, diced
2 zucchini, diced
1 glove garlic, finely diced
1 14-oz can diced tomatoes
2 15-oz cans great northern beans, drained and rinsed
3 cups reduced-sodium chicken broth
Salt and pepper
6 cups fresh spinach, chopped
Grated Parmigiano cheese

Place bacon in large saucepan over medium heat.
Cook 5 minutes or until almost crisp.
Add onion, celery, and carrots - cook 5 minutes.
Add zucchini and garlic - cook 3 minutes.
Add tomatoes, beans, broth, salt and pepper.
Bring to boil, reduce heat and simmer 10 minutes.
Stir in spinach.
Laddle into soup bowls and top with grated cheese and home-made croutons.
Serves 6.