Serves 10/12 people.
1 cup of dried beans
1 bay leaf
3 cubes meat bouillon
3/4 cup chopped onion
1 cup chopped celery
3/4 cup chopped onion
1 minced garlic clove
1 cup carrots cut in cubes
3 tablespoons butter or margarine
2 teaspoons salt
1 teaspoon basil
1 teaspoon chopped parsley
1/4 teaspoon pepper
5 cut tomatoes
1 small squash cut in cubes
1 medium potato cut in cubes
3 bags frozen green peas
2 cups sliced cabbage
1/2 cup uncooked macaroni
Water to cover the dried beans
Leave the dried beans in water all night. When they swell up, drain and place them in a pan with 2 liters of water. Cook at low heat with the meat bouillon meat and the bay leaf. Cover with the Whistle Valve open and when it whistles, reduce heat to low and close valve.
Cook approximately one hour and 15 minutes or until the dried beans are tender.
In a small skillet sauté the onions, celery, garlic and the carrots with butter for 3-5 minutes on medium heat.
Add this to the soup and cook for 10 more minutes. Add the seasoning and the rest of the ingredients.
Boil on low heat with the cover on for 15 or 20 minutes or until the vegetables and macaroni are tender. Serve with grated parmesan if you desired.