Bean and Macaroni Soup

Ingredients:

• 1 cup dried kidney beans (250 ml)
• 4 cups cold water (1 L)
• 1 tbsp olive or other cooking oil (15 ml)
• 1 large onion, chopped
• 1 clove garlic, chopped finely
• 1 1/2 cups very finely shredded cabbage (375 ml)
• 2 large carrots, chopped
• 28-oz can tomatoes (796-ml can)
• 1 cube beef bouillon (1 cube)
• 1 1/2 tsp salt (7 ml)
• 1/4 tsp pepper (1 ml)
• 1/2 tsp dried leaf basil (2 ml)
• 1 cup shell macaroni (250 ml)
  
• 2 tbsp chopped parsley (30 ml)
• grated Parmesan cheese

Procedure:

1. Soak beans in cold water overnight. Drain, measuring soaking water and adding enough to make 5 cups (1.25 L). Put beans in large saucepan and add the 5 cups (1.25 L) water. Bring to boil, turn down heat, cover and simmer 1 hour or until beans are beginning to get tender.
   
2. Heat oil in small skillet and cook onion and garlic gently 5 minutes, stirring. Add to beans along with cabbage, carrots, tomatoes, bouillon cube, salt, pepper and basil. Cover and simmer for 30 minutes.
3. Cook macaroni in plenty of boiling salted water 3 minutes. Drain. Add to soup along with parsley. Cook gently 10 minutes. Taste and adjust seasoning. Serve topped with a generous sprinkling of Parmesan cheese.

****Good for 6 to 8 servings****