1/2 c. dried kidney or navy beans
1/4 c. olive oil
1 clove garlic, crushed
1 med. onion, sliced
1 tbsp. snipped parsley
2/3 c. diced celery
2 c. shredded cabbage
2 c. sliced carrots
1 c. shell macaroni
2 1/2 c. canned tomatoes
2 qt. soup stock
1 tsp. salt
1/2 tsp. pepper
Dash of sage
2 c. green vegetables (spinach, beans, peas, zucchini & squash)

Soak beans overnight. Drain. Heat oil; add garlic, onion, parsley, celery, cabbage and carrots. Cook about 10 minutes, stir occasionally. Add kidney or navy beans, macaroni, stock, tomatoes and seasonings. Cover and cook until beans and macaroni are tender, 1 1/2 hours. The liquid will be at least half absorbed about 15 minutes before serving. Add the green vegetables. Cook until done. Serve garnished with Parmesan cheese and hard rolls. Serves 6 to 8.