1 clove garlic, minced
2 c. chopped onion
1 c. chopped celery
1/4 c. chopped parsley
1/4 c. vegetable oil
3 (8 oz.) cans tomato sauce
1 (10 1/2 oz.) can beef broth
7 c. water
3 thinly sliced carrots
1 tbsp. salt
1/4 tsp. pepper
1/4 tsp. sage
1 can kidney beans, undrained
1 can green beans, undrained
1 c. macaroni

In a large pot, saute garlic, onion, celery and parsley in oil until soft. Stir in tomato sauce and next 6 ingredients. Stir and bring to boil. Lower heat, cover and simmer slowly for 1 hour. Add kidney beans and remaining ingredients. Cook 10-15 minutes longer or until macaroni is tender.