1/4 c. olive oil
2 cloves garlic, minced
1 lg. onion, chopped
6 stalks celery with leaves chopped
2 tbsp. chopped parsley
1 can (1 lb.) tomato cut up with liquid
2 lg. carrots, thinly sliced
2 to 3 tsp. salt
1/2 tsp. pepper
1 can (1 lb.) kidney beans with liquid
1 med. head cabbage, chopped
1 can peas, drained
1 c. cooked elbow macaroni
8 c. water
Grated Italian cheese

In large pan, saute garlic and onion in olive oil for about 2 minutes. Add all ingredients except cheese. Stir with wooden spoon, slowly bring to boil. Lower heat and let simmer for 1 hour or until vegetables are tender. Serve hot with plenty of grated cheese and garlic bread. Better warmed over.