2 tbsp. oil
1 lb. lean beef stew meat, cut into 3/4 inch cubes
1 lg. onion, chopped
1 1/2 c. sliced celery
2 cloves garlic, minced
10 c. water
2 tbsp. beef flavor instant bouillon
1 sm. head cabbage, chopped
4 med. carrots, sliced
15 oz. can chick peas, undrained
15 oz. can kidney beans, undrained
4 med. zucchini, sliced
4 med. fresh tomatoes, peeled, seeded and chopped
1 c. chopped fresh parsley
1 tsp. thyme leaves
1 tsp. herb seasoning
1/4 tsp. pepper
1/2 lb. medium shells
Grated Parmesan cheese (optional)

In large Dutch oven heat oil. Add beef, onion, celery and garlic. Cook until beef is no longer pink. Add water and bouillon, bring to boil. Add cabbage, carrots, chick peas and kidney beans. Reduce heat. Cover and simmer 45 minutes. Add zucchini, tomatoes, parsley and seasonings. Simmer 15 minutes longer. Prepare shells according to package. Drain. Add to soup. Heat through. Serve with Parmesan cheese, if desired.