Italian Vegetable Beef Soup with Cheesy Italian Bread

This is just a different twist on vegetable beef soup but with the cheesy Italian bread it is great!

Italian Vegetable Beef Soup

1 medium zucchini (cut zucchini in half, lengthwise, then into fourths, then cut into 2 inch lengths)
2 pounds of stew meat (washed and I cut the pieces in half or at least the ones that are big)
Salt, pepper and garlic powder to taste
2-14 ounce cans of diced tomatoes with garlic, basil and oregano
4 beef bouillon cubes
1 tablespoon Italian seasoning
1 handfull of Rigatoni
1 1/2 cups of sliced carrots
1-14 ounce can Great Northern beans, rinsed and drained
2 big hand fulls of fresh baby spinach

Wash meat and put in a big soup pot with about 8 cups of water. Add salt, pepper and garlic.
Add tomatoes, beef bouillon cubes, Italian seasoning and bring to a boil and lower heat to low medium and simmer for about 1 1/2 hours. Then add carrots and zucchini and cook for about 30 minutes or until carrots and zucchini are tender. Then add Northern beans and spinach and simmer about 10 minutes and your done.
I do slice a couple of potatoes in the soup for my husband.

Cheesy Italian Bread

1 loaf Italian Bread (cut in half (lengthwise)
Mix together these ingredients: 1/2 cup mayo, 1/3 cup Parmesan cheese, 1 cup Monterrey Jack cheese or Mozzarella cheese, 1 bunch of green onions sliced thin, little pepper (1 teaspoon).
Spread on Italian Bread and broil in oven until golden brown.