3/4 c. dried navy beans
8 c. water
1 tsp. salt
4 whole peppercorns
1 c. chopped celery with some leaves
1 c. chopped onion
1 garlic clove, minced
1/3 c. olive oil
1/4 c. parsley
2 1 2/c. tomatoes, undrained
2 c. shredded cabbage
1 zucchini, sliced thin
1 c. cooked thin elbow macaroni
Grated Parmesan cheese

Soak beans in 8 cups water overnight. Next day bring beans and water to a boil. Reduce heat; add salt and peppercorns, cover and simmer 1 hour. Saute celery, onion, garlic in oil until tender. Add to beans with mashed tomatoes, their juice and parsley. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Add cabbage, zucchini and macaroni. Simmer until done adding more water if necessary. Serve with generous sprinkling of cheese. Serves 8.