1/3 c. oil
1 onion, chopped
2 stalks celery, chopped
4 tbsp. parsley flakes
1 (6 oz.) can tomato paste
2 cans beef broth
8 c. water
2 or 3 bouillon cubes
2 carrots, sliced
1/2 tsp. pepper
1/8 tsp. sage
1/2 tsp. rosemary
1 lb. can kidney beans
2 c. shredded cabbage
1 med. zucchini, sliced
1 (10 oz.) pkg. frozen mixed vegetables
2 c. macaroni
Parmesan cheese

Saute onion, celery, parsley in oil. Add tomato paste, broth, water, bouillon, carrots, spices. Boil, reduce and simmer 45 minutes. Add beans, other vegetables and macaroni. Cook 20 minutes or until pasta is done. Sprinkle with Parmesan cheese.