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1/4 c. oil
1 c. chopped onion
Garlic salt
1 c. chopped celery
4 tbsp. minced parsley
6 oz. can tomato paste
10 1/2 oz. can beef broth
1 c. coarsely chopped cabbage
2 med. carrots, sliced thin
2 tsp. salt
1/4 tsp. pepper
Dash sage
1 can red kidney beans
1 can green beans
1 c. uncooked macaroni
Romano or Parmesan cheese

DIRECTIONS:

In large pot, saute onion, celery, parsley and garlic salt in oil for about 10 minutes. Add tomato paste, broth, cabbage, carrots, salt, pepper and sage. Bring to a boil. Cover and simmer for 1 hour. Add kidney beans, green beans and macaroni and cook for 15 minutes. If too thick, add water. Sprinkle with cheese when serving.

1/4 c. oil
1 c. chopped onion
Garlic salt
1 c. chopped celery
4 tbsp. minced parsley
6 oz. can tomato paste
10 1/2 oz. can beef broth
1 c. coarsely chopped cabbage
2 med. carrots, sliced thin
2 tsp. salt
1/4 tsp. pepper
Dash sage
1 can red kidney beans
1 can green beans
1 c. uncooked macaroni
Romano or Parmesan cheese

DIRECTIONS:

In large pot, saute onion, celery, parsley and garlic salt in oil for about 10 minutes. Add tomato paste, broth, cabbage, carrots, salt, pepper and sage. Bring to a boil. Cover and simmer for 1 hour. Add kidney beans, green beans and macaroni and cook for 15 minutes. If too thick, add water. Sprinkle with cheese when serving.