11 oz. can red kidney beans
1 tsp. salt
1/2 tsp. garlic salt
1 clove garlic, pressed
1/4 tsp. ground pepper
1 tbsp. vegetable oil
1/4 c. fresh parsley, chopped
1 sm. zucchini, unpeeled & cut into sm. cubes
2 ribs celery, chopped
1 sm. carrot, diced
2 green onions, chopped
4-5 leaves Swiss chard or spinach, chopped
3 tbsp. butter
8 oz. can tomato sauce
2 1/2 c. water
1/2 c. Chablis wine
1/4 c. uncooked elbow macaroni

Place undrained beans in a large kettle; mash about 2/3 of the beans and leave the rest whole. Add salt, garlic salt, garlic, pepper, oil and parsley; stir well. Add zucchini, celery, carrot, green onions, chard, butter, tomato sauce and water. Simmer one hour or more. Add wine. Add macaroni and simmer 10 to 15 minutes longer. Sprinkle with grated Parmesan cheese before serving.