2 oxtails, cut
1 pkg. frozen pesto (fresh even better)
1 bunch fresh parsley, finely chopped
2 med. onions, finely cut
4 stalks celery, finely cut
1 pkg. frozen green beans or 1/2 lb. fresh, cut in sm. pieces
4 med. fresh zucchini
3 lg. carrots, cut in sm. pieces
1 lg. can refried beans
1 lg. can kidney beans
5 or 6 cloves garlic, minced
Parmesan cheese
Salt & pepper to taste
2 pkgs. frozen Swiss chard or 1 bunch fresh, cut in sm. pieces
1 med. head cabbage, cut in sm. pieces
1 bunch fresh broccoli or 1 pkg. frozen
1 pkg. frozen brussel sprouts or 1/2 lb. fresh
1 1/2 c. macaroni (shells, sm. with holes, etc.)
2 to 3 cans stewed tomatoes, cut tomatoes in sm. pieces

In heavy, large size pot bring oxtail to boil turning burner down to simmer with lid on pot and cook until about 2/3 done. (Approximately 1 to 1 1/2 hours.) Add all vegetables, kidney beans, stewed tomatoes and macaroni, adding refried beans last, spooning small amounts at a time into soup, stirring well each time. (Refried beans have a tendency to lump, adhere to the bottom of the pot and burning...thus ruining taste of soup. Stir well often until vegetables and macaroni are done. When serving, sprinkle with Parmesan cheese.