2 tbsp. olive oil
1 lg. onion, finely chopped
4 strips lean bacon, chopped before cooked
1 sm. head white cabbage, shredded (6 c.)
4 celery stalks, chopped
3 pts. beef stock (7 1/2 c.)
1/4 c. dried pinto beans (or lentils or Navy)
Salt and pepper to taste
4 lg. tomatoes, skinned and chopped
2 tbsp. tomato sauce
1 clove garlic, finely chopped
1 c. any other vegetable in season (carrots, cauliflower, turnips, green beans)
1/2 c. macaroni (sm. noodles, or baby shells)
1 level tsp. basil or thyme
Grated Parmesan cheese

Heat oil in large saucepan. Add onion; fry gently with lid on pan until soft, but white. Add bacon; fry 3 minutes more. Add cabbage, celery, beef broth, and drained beans. Bring to a boil. Season to taste with salt and pepper. Lower heat and cover the pan. Simmer gently for 2 3/4 hours or until beans are tender. Add all remaining ingredients. Simmer for 20 minutes more; or until macaroni is tender. Serve with Parmesan cheese.