1/2 c. dried kidney beans
1/2 c. dried chick peas or other white beans
3 tbsp. olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 carrot, finely chopped
1 stalk celery with leaves, finely chopped
8 c. beef broth
1 tsp. oregano
1 c. shredded cabbage
1 lb. can Italian plum tomatoes
1/2 c. green peas
1/2 c. Ditalini (or other sm. size macaroni), cooked for 5 minutes
3/4 c. freshly grated Parmesan cheese

Soak the dried beans in cold water for 4 hours. Drain and place in saucepan. Cover with 6 cups water. Bring to simmering point. Cover and cook over low heat for 45 minutes. Drain the beans. They will still be firm.

Heat the oil and saute' the onion, garlic, carrot, and celery for 5 minutes. Transfer these ingredients to a large pot.

Add the beef broth and beans. Add the oregano and cabbage. Simmer uncovered for 15 minutes. Add the juice from the canned tomatoes. Cut the tomatoes into small pieces and add to the soup. Add the peas and Ditalini. Simmer for 5 minutes until all the vegetables are cooked.

Serve with Parmesan cheese. Serves 6.