1/2 c. kidney beans
1/4 lb. bacon
1/4 lb. ham
1/4 lb. Italian sausage
2 cloves garlic
1 onion
2 stalks celery
1 zucchini
1 leek
Salt
Pepper
Allspice
2 qt. soup stock
2 c. shredded cabbage
1 c. Italian red wine
1 (#2) can tomatoes
1/2 c. elbow macaroni
1/4 c. basil
Parmesan cheese

Soak 1/2 cup kidney beans overnight in cold water. In a heavy skillet fry together until brown 1/4 pound each of chopped bacon, chopped lean ham, chopped Italian sausage and 2 crushed cloves garlic. Then add 1 peeled and sliced onion, 2 stalks celery (diced), 1 zucchini (sliced), 1 leek (sliced), salt, and pepper to taste, and a pinch of allspice. Let simmer for 10 minutes.

In a soup kettle heat 2 quarts of soup stock (beef or chicken). Put contents of skillet into the stock and add the beans (drained), 2 cups of shredded cabbage and 1 cup of dry red wine. Simmer until the beans and vegetables are tender, about 1 1/2 hours.

Add 1 (#2) can of tomatoes (Italian preferred) and 1/2 cup elbow macaroni. Cook about 15 minutes longer. About 3 minutes before the soup is to be served, add 1/4 cup of finely minced basil. Parmesan cheese to be added to each serving, as desired.