2 c. white navy beans, soaked in water for 8 hours.
1 clove garlic, finely chopped
3 onions, finely chopped
4 tbsp. chopped parsley
1/2 c. olive oil
4 stalks celery, chopped
4 peppercorns
2 c. tomato pulp (fresh or canned)
2 c. cabbage, coarsely chopped
1 zucchini, thinly sliced
2 c. elbow macaroni
10 c. water
2 pkg. George Washington's rich brown broth
1/4 tsp. salt
Fresh ground pepper

Drain navy beans. Put in large pot with water, salt, peppercorns. Bring to a boil and simmer gently until beans are tender - 30 to 40 minutes. If necessary, add boiling water while cooking them. In a heavy skillet heat the olive oil and saute the garlic, celery, onions and parsley. Add tomato pulp, cabbage, more salt and fresh ground pepper. Bring to a boil and combine with beans. Add the rich brown broth. Slowly simmer soup for 45 minutes. Add zucchini and macaroni and cook 15 minutes longer.

NOTE: Add macaroni only 15 minutes before the soup is ready to be served so that it will not be over cooked.