1/4 c. oil
1 c. chopped onion
Garlic salt
1 c. chopped celery
4 tbsp. minced parsley
6 oz. can tomato paste
10 1/2 oz. can beef broth
1 c. coarsely chopped cabbage
2 med. carrots, sliced thin
2 tsp. salt
1/4 tsp. pepper
Dash sage
1 can red kidney beans
1 can green beans
1 c. uncooked macaroni
Romano or Parmesan cheese

In large pot, saute onion, celery, parsley and garlic salt in oil for about 10 minutes. Add tomato paste, broth, cabbage, carrots, salt, pepper and sage. Bring to a boil. Cover and simmer for 1 hour. Add kidney beans, green beans and macaroni and cook for 15 minutes. If too thick, add water. Sprinkle with cheese when serving.