1 med. onion, chopped
1/4 c. celery leaves, chopped
2 cloves garlic, minced
Olive oil
1 c. chopped carrot
1 c. chopped celery
1 (28 oz.) can tomatoes with liquid
1 (8 oz.) can tomato sauce
2 c. beef stock or broth
1 c. red wine
1 zucchini, sliced
1 1/2 c. chopped cabbage
1 (14-16 oz.) can white beans or pinto or kidney beans
1 c. elbow macaroni
Water or V-8 juice
Pepper
2 bay leaves
1 tsp. oregano

Saute onion, garlic and celery leaves in olive oil until onions are clear, 5 to 10 minutes. Add chopped carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10 to 15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1 to 2 cups more water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You can vary this recipe with other beans, vegetables or rice.