1 clove garlic, minced
2 cups onions, chopped
1 cup celery, chopped
1 small can tomato paste
2 quarts beef broth
1 quart water
1/2 head cabbage, shredded
5 whole carrots, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground sage
1 whole zucchini, sliced
1 package frozen green beans
1 can red kidney beans
1 cup macaroni

In a large soup pot, saute garlic, onion and celery until soft. Stir in tomato paste, broth, water, cabbage, carrots, salt, pepper and sage. Mix well, bring to a boil. Lower heat, cover and simmer slowly 1 hour. Add remaining ingredients. Cook 10-12 minutes until macaroni is tender. Serve hot.