6 c. beef stock
1/4 lb. bacon, cut fine
1 c. red wine
1 (1 lb.) can red kidney beans (undrained)
2 c. shredded cabbage
1 c. diced raw potato
1 c. diced raw celery
1 c. diced yellow onion
1 clove garlic (pressed)
1 (1 lb.) can stewed tomatoes
1/2 tsp. minced Italian seasoning

Combine the above in large soup kettle and bring to a boil. Cover and simmer for 1 1/2 hours, stirring occasionally.

1/4 lb. elbow macaroni
1/4 c. chopped parsley
1/4 c. grated Parmesan cheese

Add macaroni and cook 1/2 hour longer. Just before serving, stir in parsley and cheese.