2 c. tomato juice
2 c. water
1 c. cooked kidney or navy beans
3 tbsp. oil
1 c. chopped celery
1 c. summer squash, cubed
1 sm. onion, chopped
1 c. spinach (opt.)
2 sliced carrots
1 c. tomatoes, chopped
1 c. cabbage, 1" pieces
1 tbsp. parsley
1 clove garlic, crushed
1/2 c. cooked macaroni

1. Heat in large pot the tomato juice, water and beans.

2. Heat oil in large skillet, add vegetables to skillet and saute.

3. Pour vegetables into tomato broth and simmer, covered for 25 minutes.

4. Add parsley, garlic and macaroni.

5. Cook for 5 minutes. Serve with Parmesan cheese sprinkled on top (optional).