2 tbsp. olive oil
2 tbsp. butter
1 carrot
2 stalks celery
1 sm. zucchini
1 leek
1 potato
1 c. green beans
1 clove garlic
1 c. egg noodles
1 can kidney beans
2 1/2 qts. water
1 tbsp. salt
8 sprigs parsley, chopped
1 tsp. basil
2 tomatoes, chopped
4 oz. grated Cheddar cheese
Salt and pepper to taste

Dice the carrot, celery, zucchini, leek, potato, green beans and garlic. Saute these vegetables in the oil and butter. Bring the 2 1/2 quarts of water to a boil. Add the noodles, kidney beans and 1 tablespoon salt to the water. Add the vegetable mixture to the noodle mixture. Add the parsley, basil, and tomatoes. Simmer for 45-60 minutes. Add the grated cheese and salt and pepper to taste. Cool and refrigerate overnight to thoroughly blend the flavors. Heat when ready to serve.