1 table spoons margarine or 3 tablespoons olive oil
3/4 cup chopped onion "squares"
1/3 cup chopped celery
1/2 cup chopped carrots
1/2 cup red beans soaked overnight and "already boiled in presto 1 hour"
1/2 cup shredded cabbage
1 can (400 to 500 gram) stewed roma tomatoes (cut into 3 chunks each)
1 table spoon tomato paste
1.5 cup potatoe squares
1.5 chicken bouillion cubes "pref. Maggi"
1 liter water
2 cloves garlic, minced
1/2 teaspoon dried thym
1/2 teaspoon dried origano
1/2 teaspoon crushed black pepper
4 table spoons green parsley "roughly chopped"
1 tea spoon salt
1/2 cup elbow macaroni
1/2 cup grated Parmesan cheese "optional"

1.Melt margarine or olive oil in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.

2.Add beans, cabbage, tomatoes, tomato paste, potato, chicken bouillion, water, garlic, parsley, thym, origano, black pepper and salt to the pot. Bring to a boil, cover, and reduce heat to low. Simmer for approximately 3/4 hour until vegetables are barely tender.

3.Add pasta, and simmer for 25 minutes more. Correct seasoning, and serve hot with grated cheese on top.

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