1/2 stick butter
Sm. amount of oil
1/2 c. sliced carrots
1 onion, chopped
1 potato, diced
Leeks (optional)
1 clove garlic, crushed or garlic powder
1 c. green beans, drained
1 c. kidney beans, drained
1 pt. bouillon or stock
Macaroni or noodles
1 tsp. dry basil
Pinch of dry parsley
2 oz. Cheddar cheese, grated or shredded

Melt butter. Saute vegetables in order. Prepare as you cook and stir. Add stock or bouillon and both beans. When boiling, add macaroni or noodles (about a handful), basil, and parsley. (If dry is used, rub between hands before adding.) Serve in bowls topped with grated cheese.