1/2 c. dried kidney beans
1/2 c. dried chick peas or other white beans
3 tbsp. olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 carrot, finely chopped
1 stalk celery with leaves, finely chopped
8 c. beef broth
1 tsp. oregano
1 c. shredded cabbage
1 lb. can Italian plum tomatoes
1/2 c. green peas
1/2 c. ditalin (or other sm. sized macaroni), cooked for 5 minutes
3/4 c. freshly grated Parmesan cheese

Soak the dried beans in cold water for 4 hours. Drain and place in saucepan. Cover with 6 cups water and bring to simmering point. Cook, covered, over low heat 45 minutes. Drain again. They will still be firm. Heat the oil and saute the onion, garlic, carrot and celery for 5 minutes. Transfer these ingredients to a large pot. Add the beef broth and beans. Add the oregano and cabbage. Simmer uncovered for 15 minutes. Add the juice form the canned tomatoes. Cut the tomatoes into small pieces and add to the soup. Add the peas and ditalini. Simmer an additional 5 minutes. Serve with Parmesan cheese, plenty of crusty bread and a bottle of red wine from Italy.