1 sm. onion, minced
1 clove garlic, minced
2 tbsp. olive or salad oil
1 c. tomatoes, chopped (I use canned)
5 beef bouillon cubes
3/4 c. celery, diced
1 c. cabbage, chopped
1 tsp. salt
1/8 tsp. pepper
1 (1 lb.) can white or red kidney beans (plain water pack)
1 c. macaroni, cooked (small elbows or small shells)

Saute onions and garlic in oil until soft. Add tomatoes, bouillon cubes, 1 1/2 quarts water, celery and cabbage. Bring to boil and simmer about 30 minutes until vegetables are tender. Add seasonings, beans and macaroni and simmer 5 to 10 minutes more. Serve with grated parmesan cheese.