1/3 c. oil
2 c. chopped onions
1 c. chopped celery
1/4 c. chopped parsley
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 (10 1/2 oz.) can beef broth
9 c. water
1 c. coarsely chopped cabbage
2 carrots, sliced
1 c. cut green beans
1 c. macaroni
2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground sage
2 (1 lb.) cans kidney beans
1 zucchini, sliced
Grated Parmesan cheese

Heat oil in large soup pan. Add onions, celery, parsley and garlic; cook until tender but not browned. Stir in tomato paste, beef broth, water, cabbage, carrots, green beans, macaroni, salt, pepper and sage. Cover, bring to boil, reduce heat and simmer 45 minutes to 1 hour.

Add undrained kidney beans and zucchini. Cover and cook 10-15 minutes. Serve with Parmesan cheese sprinkled on each serving. 10-12 servings.