1/2 c. olive oil
1 clove garlic, minced
4 tbsp. parsley
2 c. chopped onions
1 c. chopped celery
1 c. vegetable broth
9 c. water
1 c. chopped cabbage
2 carrots, sliced
1 (6 oz.) can tomato paste
1/4 tsp. pepper
1/8 tsp. sage
1 c. sliced zucchini
1 lb. can kidney beans
1 c. frozen green beans

Heat oil in large pot. Add garlic, onion, celery, parsley and cook until they are soft. Stir in broth, water, cabbage, carrots, paste, pepper and sage. Mix well and bring to a boil. Lower the heat, cover and simmer for 1 hour. Add the zucchini, kidney beans and green beans and cook for another 10 minutes. Serve sprinkled with grated cheese.