Minestrone Soup

I love this recipe.  It's good enough to serve to company. 

1 can chickpeas (garbanzos)

note:  I don't like chickpeas, so I substitute small white canned beans

3/4 c. chopped onion

1/4 c. chopped celery

1 1/2 pounds stewing beef

1/2 cup diced carrots

1 c. diced potatoes

1 small can tomato paste

2 t. salt

1/2 t. basil

3 T. olive oil

2 cloves minced garlic

1 1/2 c. diced zucchini

1 1/2 c. chopped cabbage

8 cups boiling water

1/4 t. ground pepper

2 T. parsley

1 c. cooked small macaroni

grated Parmesan cheese

1. Heat oil in a large pan, sauté the onions, garlic, and celery 5 minutes.
2. Mix in meat, zucchini, carrots, potatoes and cabbage and cook for 5 minutes.
3. Stir in tomato paste.
4. Add water, salt, pepper and basil.
5. Bring to a boil, cover, cook over low heat 1 hour.
6. Mix in parsley, drained chickpeas and macaroni and cook 5 minutes.
7. Serve with grated Parmesan cheese.