6 c. beef stock
1/4 c. bacon, chopped
2 c. shredded raw cabbage
1 c. diced raw zucchini
1 c. diced raw onion
1 clove garlic, chopped
1/2 tsp. mixed Italian seasoning
1/4 c. grated Parmesan cheese
1 c. dry red wine
1 can (16 oz.) red kidney beans (undrained)
1 c. diced raw potato
1 c. diced raw celery
1 can (16 oz.) stewed tomatoes
Salt and pepper to taste
1/4 lb. elbow macaroni, uncooked

In large soup pot, combine stock, wine, bacon, beans (with liquid), cabbage, potato, zucchini, celery, onion, garlic, tomatoes and seasonings. Bring to a boil, then cover and simmer gently 1 1/2 hour, stirring occasionally. Add macaroni, cook 1/2 hour longer, stirring frequently. Just before serving, stir in cheese. Serves 8 to 10.