6 c. beef stock (make it with bouillon cubes or beef stock)
3/4 c. dry red table wine
1/2 lb. ham cut up
1 (1 lb.) red kidney beans (undrained)
2 c. shredded raw cabbage
1 c. diced raw potato
1 c. diced raw carrots
1 c. diced raw celery
1 c. diced onion
2 cloves garlic, chopped or put through garlic press
1 (1 lb.) can stewed tomatoes
1/2 tsp. mixed Italian seasoning
Salt & pepper to taste
1/4 lb. elbow macaroni
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese

In a large kettle combine the stock, wine, ham, beans (with liquid), cabbage, potato, carrots, celery, onion, garlic, tomatoes, Italian seasoning, salt, and pepper. Bring to a boil, then cover and simmer gently for one and one half hours, stirring occasionally. Add macaroni; cook one half hour longer, stirring frequently. Just before serving, stir in parsley and cheese. Pass additional cheese at the table. Serves eight to ten. Note: This is even better made in advance and reheated.