2 tbsp. oil or bacon fat
1/4 - 1/2 lb. ham
1 lg. onion, chopped
1 med. carrot, chopped
1 stalk celery, chopped
1 lg. tomato or 1 c. canned tomatoes
1 can undrained red kidney beans
1-2 c. cut green beans
Grated Parmesan cheese
2 qts. meat broth (may use bouillon cubes)
1 lg. potato, diced
1 tbsp. dried basil
1 sm. clove garlic, minced
Salt, as needed
1/4 sm. head cabbage, shredded or chopped
1/2 c. elbow macaroni

1. Heat fat in skillet and fry ham and onions until onion is soft but not brown. Transfer contents of skillet to a large kettle.

2. Add carrots, celery, tomatoes, kidney beans and meat broth. Simmer, covered for 30 minutes or more.

3. Skim off some of the fat, if desired. Add potato, basil, garlic and salt. Simmer, uncovered for 15 minutes.

4. Add cabbage, green beans and macaroni. Simmer until soup has thickened and all ingredients are cooked.

NOTE: If fresh or frozen green beans are used, add with the potato. A ham bone or beef bone adds fine flavor. Peas or green vegetables may be substituted for green beans.