2 sm. cans dark red kidney beans, drained
8 c. water
8 beef bouillon cubes
3-4 cloves garlic, minced
3 tbsp. olive oil
1 lg. yellow onion, chopped
3 lg. carrots, sliced
3 lg. celery stalks with leaves, sliced
1 lg. white potato, diced
1 can peeled tomatoes
1 can zucchini
1/2 c. sm. shell macaroni
Salt and pepper
Italian spices
Parmesan cheese

Bring water and beef bouillon cubes to a boil. Add kidney beans, turn heat to simmer. Saute carrots, onions, garlic, celery and potato in heated olive oil until well coated with oil. Add to water, bring to a boil, then turn to low. Simmer, covered for 30 minutes. Add tomatoes, zucchini and shell macaroni.