Ingredients
1 medium onion, chopped
1/4 c. celery leaves, chopped
2 cloves garlic, minced
olive oil
1 c. chopped carrot
1 c. chopped celery
2-14 oz. diced tomatoes w/liquid
1-8 oz. tomato sauce
2 c. beef stock
1 c. red wine
1 zucchini, halved and sliced
1 1/2 c. chopped cabbage
1-14 oz. white or pinto beans
1 c. elbow macaroni
water or V-8 juice
pepper
2 bay leaves
1 t. oregano
Preparation
Saute onion, garlic and celery leaves in olive oil until onions are clear, 5-10 minutes. Add carrots, celery, tomatoes, tomato sauce, beef stock, wine, bay leaves, oregano and pepper. Simmer until carrots are tender, 10-15 minutes. Add zucchini and cabbage and simmer until they are tender. You may need to add 1-2 cups of the water or V-8 juice to get desired consistency. Add beans and macaroni and cook until tender. Serve with Parmesan cheese. You may vary this recipe with other beans, vegetables or rice.
