3 tbsp. olive oil
6 scallions, cut into 2-inch pieces
1 onion, chopped
1 clove garlic, minced
1/2 c. chopped celery
1/2 c. chopped string beans
1 c. shredded cabbage
6 c. warm chicken broth or beef broth
1 c. chopped tomatoes (or solid-pack canned tomatoes)
1 tbsp. chopped parsley
1 c. kidney, lima, or chick beans
1 bay leaf
1 tsp. chopped fresh thyme or basil
2 tsp. salt
1 tsp. pepper
1/2 c. raw elbow macaroni or other macaroni (or vermicelli)
Grated Parmesan cheese

Heat the oil in a large soup pot and add the scallions, onions and garlic. Cook over low heat for 5 minutes. Add the celery, beans, and cabbage, and cook; stir until vegetables are soft. Add the broth, tomatoes, parsley, beans, bay leaf, thyme or basil, salt, and pepper. Cover and cook 30 minutes. Add the macaroni and cook 20 minutes longer. Serve with grated Parmesan cheese on top. 4 to 6 servings.