1/4 lb. salami, chopped
1 med. onion, chopped
2 c. coarsely chopped cabbage
1/2 c. chopped celery
1/2 c. uncooked macaroni
2 tbsp. minced parsley
1 1/2 tsp. salt
1 can (1 lb. 3 oz.) chick peas, drained
2 tbsp. olive oil
6 c. water
2 carrots, sliced
1/2 c. light cream
1 clove garlic, minced
Grated Romano cheese
Dash pepper

Brown salami in olive oil in kettle. Add onion and brown lightly. Add water, carrots, celery, cabbage, salt and pepper. Simmer, covered, for 1 hour. Add chick peas and simmer for 30 minutes. Add macaroni and simmer for 20 minutes longer. Just before serving, stir in garlic, parsley, 1/2 cup Romano cheese and cream. Serve with additional cheese if desired.