1 clove pressed garlic
2 c. chopped onion
1 c. chopped celery
1/2 c. chopped parsley
2 carrots, sliced
1 tbsp. salt (optional)
1/4 tsp. pepper
1/4 tsp. sage
1 can kidney beans, undrained
1 zucchini squash, sliced
1 c. cooked pasta
1 c. green beans, quartered
1/4 c. vegetable oil
8 oz. tomato sauce
1 c. beef broth
7 c. water
1/4 c. shredded cabbage
Grated Parmesan cheese

Saute garlic, celery, onion, and parsley in oil. Stir in tomato sauce and next 7 ingredients. Bring to a boil and stir. Lower heat and simmer for 1 hour covered. Add beans and remaining ingredients, except cheese. Cook 10-15 minutes longer until pasta is tender. Serve with cheese sprinkled on top. Serves 6-8 people.