2 (16 oz.) cans red kidney beans
1 med. zucchini, cut into cubes
1 sm. yellow squash, cut into cubes
2 stalks celery, chopped
3 green onions, diced
1 (28 oz.) can tomato sauce
2 c. water
1/2 tsp. salt or to taste
1/4 tsp. garlic powder
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. thyme
1/2 c. sherry wine
1/4 c. elbow cooked macaroni, firm

Place undrained beans in large saucepan. Mash about 2/3's of beans and leave the rest whole. Add seasonings and vegetables (except zucchini and yellow squash), tomato sauce, and water. Simmer 1 hour. Add sherry and both squares and cook 10-15 minutes. Add cooked macaroni and heat through. Serve with grated Romano or Parmesan cheese and fresh crusty Italian bread.