1 sm. onion, minced
1 clove garlic, minced
2 tbsp. olive or salad oil
1 c. chopped tomatoes
5 beef bouillon cubes
3/4 c. diced celery
1 c. chopped cabbage
1 tsp. salt
1/8 tsp. pepper
1 c. white or red kidney beans, drained
1 c. cooked pasta shells, small
1/4 c. grated Parmesan cheese

Saute onions and garlic in oil until soft. Add tomatoes, bouillon, 1 1/2 quarts water, celery and cabbage. Bring to boil and simmer about 30 minutes until vegetables are tender. Add seasonings, beans and shells and simmer 5-10 minutes more. Stir in grated cheese and serve. Great with garlic bread!