1 1/2 lb. beef for stew
3/4 c. dried kidney beans
7 c. water
1/2 med. sized cabbage, coarse cut
1 (16 oz.) can tomatoes
1 lg. carrot, slices, or more
1 onion, diced, or more
1 clove garlic, minced
1 tbsp. salt
2 tsp. basil
1/4 tsp. pepper
1/3 c. elbow macaroni
1 (9 oz.) pkg. frozen cut green beans
Parmesan cheese

Cut beef into 1 inch pieces. Wash kidney beans and place in large pot. Add water, bring to boil, and cook 2 minutes. Cover and let stand 1 hour. Drain liquid from tomatoes into beans reserve tomatoes.

Add meat, cabbage, carrot, onion, garlic, salt, basil, and pepper to beans. Cover and simmer 1 1/2 to 2 hours, or until meat is tender. Cut reserved tomatoes in pieces. Add tomatoes, macaroni, and green beans to soup. Simmer 15 minutes or until macaroni and beans are tender. Serve with Parmesan cheese.