2 T olive oil 1 T tomato paste

1 medium onion chopped 1 can navy beans drained

1 clove garlic crushed 3 tomatoes peeled, seeded, chopped

1 leek sliced 2 oz. green beans

2 carrots diced 2 cups shredded cabbage

2 stalks celery sliced 1 oz. soup pasta

7 1/2 cups chicken stock 2 T chopped fresh parsley

Parmesan cheese to garnish

Heat oil in large saucepan. Cook onion, garlic and leek over low heat

5 minutes. Stir in carrots, celery, stock, tomato paste and drained

beans and bring to simmer. Cover and cook 30 minutes. Stir in tomatoes

and green beans and simmer 10 minutes. Stir in pasta and cabbage.

Season with salt and pepper. Cook 10 minutes or until pasta is tender.

Stir in parsley. Garnish with cheese.

4 servings.