1/4 c. oil
1 minced clove garlic
2 c. onions, chopped
1 c. celery, chopped
4 tsp. parsley
1 can tomato paste
1 can beef broth
9 c. water
1 c. chopped cabbage
2 thinly sliced carrots
2 tsp. salt
1/8 tsp. sage
1 lb. can kidney beans with liquid
1 can green beans with liquid
1 c. broken spaghetti

Heat 1/4 cup oil in large pan. Cook garlic, onions, celery, and parsley until soft. Add tomato paste and beef broth. Add water, cabbage, carrots, salt, and sage. Simmer 1 hour. Add kidney beans, green beans, and spaghetti. Cook about 15 minutes more. Serve with Parmesan cheese and garlic bread.