1/3 c. oil
1 1/2 c. chopped celery
1 lg. clove garlic, minced
10 1/2 oz. can beef broth
1 1/2 c. chopped cabbage
1 1/2 c. macaroni
1/4 tsp. pepper
1 lb. browned ground beef (optional)
Grated Parmesan cheese
1 1/2 c. chopped onion
1/4 c. chopped parsley
1 (6 oz.) can tomato paste
9 c. water
3 carrots, sliced
2 tsp. salt
16 oz. can kidney beans

Heat oil in large pan. Add onions, celery, parsley, and garlic. Cook until tender but not browned. Stir in tomato paste, beef broth, water, cabbage, carrots, macaroni, salt, and pepper. Cover. Bring to boil; reduce heat and simmer 1 hour. Add undrained kidney beans and browned ground beef. Cover and cook 15 minutes. Serve with Parmesan cheese. Makes 10 to 12 servings.