3 onions, chopped
4 tbsp. parsley, chopped
3 stalks celery, chopped
2 cloves garlic
1/4 c. olive oil
2 (46 oz.) cans College Inn chicken broth
1 sm. head escarole, chopped
5 carrots, chopped
2 stalks scallions
1 bay leaf
2 c. cabbage, chopped or 1 sm. pkg. Brussels sprouts
1 can red kidney beans
1 can white beans
2 c. cooked macaroni or egg noodles
1 zucchini, sliced

Simmer onions, parsley, celery and garlic in oil until golden in 8-quart kettle. Add broth, escarole, scallions, cabbage, carrots, bay leaf and bring to a boil. Add beans and simmer for one hour.

During the last 15 minutes of cooking, add macaroni and zucchini. Serve with grated Parmesan cheese and garlic bread. Serves 8-10.