1 lb. 11 oz. can kidney beans
Garlic salt
1 clove garlic
1/4 tsp. pepper
1 tbsp. oil
1/4 c. chopped parsley
1 sm. zucchini, unpeeled & cubed
2 1/2 c. water
Basil, optional
2 sm. red potatoes, cubed
3 carrots, diced
3 stalks celery, chopped
2 green onions, chopped
3 tbsp. butter (or less)
1 (8 oz.) tomato sauce
1/4 c. uncooked elbow macaroni
1/4 c. grated Parmesan cheese

Place undrained beans in large kettle/saucepan; mash about 1/2 of beans. Add garlic salt, garlic, pepper, oil and parsley, stirring well. Add all veggies, butter, tomato sauce and water. Simmer 1 hour or more and then add sherry and macaroni. Simmer 10-15 minutes or longer. Add Parmesan cheese.