1/2 c. olive oil
1 clove garlic, minced
2 c. chopped onion
1 c. chopped celery
1/4 c. chopped parsley
2 c. carrots, sliced thin
1 lg. can kidney beans
1 lg. zucchini, sliced thin
1 c. peas
1 c. elbow macaroni, cooked
6 oz. can tomato paste
1 (10 1/2 oz.) can beef bouillon
9 c. water
1 c. cabbage, coarsely chopped
2 tsp. salt
1/4 tsp. pepper
1/8 tsp. sage
Grated fresh Parmesan

Heat oil in large pot. Add garlic, onion, celery, and parsley. Cook until soft. Stir in tomato paste, bouillon, water, cabbage, carrots, salt, pepper, and sage. Mix well. Bring to boil, then reduce heat and simmer 1 to 2 hours.

Add all remaining ingredients but cheese. (This is where you should empty your cupboards of weird canned vegetables if things do not look hearty enough!) Serve hot with lots of fresh grated Parmesan. Great any time, but particularly on cold Wisconsin nights.