2 cloves garlic, crushed
1 lg. onion, minced
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. tomato paste
4 tbsp. minced parsley
8 c. boiling water
2 stalks celery, chopped
2 c. fresh or frozen peas
1 carrot, diced
1 c. chopped cabbage
1/2 tsp. basil
1/4 tsp. oregano
1 c. macaroni
1 c. grated cheese

Heat oil and butter in large saucepan and saute onion and garlic for 5 minutes. Add parsley. Dissolve the tomato paste in 1 cup of boiling water and add to the saucepan. Cook for 5 minutes. Add carrot, peas, celery, cabbage and remaining boiling water. Cover and cook 45 minutes. Add basil and oregano. Add macaroni and cook 10 to 15 minutes more. Top with cheese. Serves 6 to 8.