1/2 lb. (1 c.) dry navy beans
10 c. water
1 c. chopped carrots
2 c. finely shredded cabbage
1 (8 1/2 oz.) can peas, drained
1 (8 oz.) can cut green beans, drained
1 (8 oz.) can tomatoes
4 oz. fine noodles
2 tsp. salt
1 tsp. dried basil, crushed
1/4 c. light cream
3 tbsp. grated Parmesan cheese
3 tbsp. butter
3 tbsp. salad oil
2 tbsp. snipped parsley
1 clove garlic, minced

Rinse beans; add the 10 cups water. Bring to boiling; simmer 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, add beans to water; soak overnight.) DO NOT DRAIN.

Add carrots; simmer, covered, for 2 1/2 to 3 hours. Add cabbage, peas, green beans, tomatoes, noodles, salt and basil. Simmer for 20 to 25 minutes, or until noodles are done. Blend in cream, cheese, butter, oil, parsley, and garlic. Serves 10.