3/4 drained navy beans
8 cups water
1 tablespoon salt
4 whole peppercorns
1 cup chopped celery with some leaves
1 cup chopped onion
1 garlic clove minces
1/3 cup olive oil
2 1/2 cups canned tomatoes, undrained (mash them)
1/4 cup chopped parsley
2 cups shredded cabbage
1 zucchini, sliced thin
1 cup cooked, thin elbow macaroni
Grated Parmesan cheese
Soak navy beans in 8 cups of water overnight.
The next day, bring beans and water to a boil in a large pot. Reduce heat. Add Salt and peppercorns. Cover and simmer for about an hour.
Saute celery, onion, and garlic in oil until tender.
Add beans to mashed tomatoes, their juice, and parsley. Bring to a boil, reduce heat and simmer covered, 1 hour.
Add cabbage, zucchini, and macaroni. Simmer until done, adding more water if necessary.
Serve piping hot with a generous sprinkling of cheese.