1 c. sm. white or pinto beans
2 tbsp. cooking oil
1 clove garlic, chopped
2 med. onions, sliced
3 leeks
2 (8 oz.) cans stewed tomatoes
2 beef soup bones (shanks)
4 med. carrots, sliced
1/2 sm. cabbage, chopped
1 zucchini, chopped
1/2 c. green beans
1 qt. water
1 c. dried macaroni curls
1 tbsp. oregano
1 tsp. basil
Salt & pepper to taste
Grated Parmesan

Soak beans overnight in 1 quart water or bring to a boil and soak one hour. Set beans aside.

In a dry pot, heat oil and stir in garlic and onions. Stir in the white part of the leeks and cook until the onions and leeks are clear. Add carrots, celery, beans, tomatoes, water, spices and soup bones. Simmer 2 hours.

Add zucchini, cabbage, green beans and macaroni. Cook 10 minutes longer or until vegetables are done. Sprinkle with grated Parmesan cheese.