1 lb. 11 oz. can red kidney beans
1 clove garlic, pressed
1/4 tsp. pepper
2 tbsp. olive oil
1/4 c. chopped parsley
1 sm. zucchini, unpeeled & cut into sm. cubes
2 stalks celery, chopped
1 sm. carrot, diced
2 green onions, chopped
4-5 leaves Swiss Chard, chopped
1 (8 oz.) can tomato sauce or 1 can solid pack tomatoes, mashed
2 1/2 c. water
1/4 c. tiny shell pasta
Grated Parmesan cheese

Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole. Add garlic, pepper, oil and parsley, stirring well. Then add all the vegetables, tomato sauce and water. Simmer 1 hour or more. Pasta may be added at this point. Simmer 10-15 minutes longer. Sprinkle with cheese before serving. Serves 6. If soup seems too thick add more water and salt to taste.