|Water||1 1⁄2 Pint (900 Milliliter)|
|Dried kidney beans||4 Ounce (125 Gram)|
|Peas||2 Ounce (50 Gram)|
|Salt pork||6 Ounce, cut into cubes (175 Gram)|
|Olive oil||4 Tablespoon|
|Onions||2 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Potatoes||2 Medium, peeled and diced|
|Carrots||4 , scraped and cut into 1 cm/1/2 in lengths|
|Celery stalks||4 , cut into 1 cm/1/2 in lengths|
|Cabbage||1⁄2 Small, finely shredded|
|Tomatoes||6 Medium, peeled seeded and chopped|
|Chicken stock||5 1⁄4 Pint|
|Green peas||8 Ounce (Shelled Weight, 250 Gram)|
|Macaroni||4 Ounce (125 Gram)|
|Parmesan cheese||2 Ounce, finely grated (50 Gram)|
Bring the water to the boil in a saucepan.
Add the beans and chick-peas and boil for 2 minutes.
Remove from the heat and leave to soak for 1/2 hours.
Return to the heat and bring back to the boil.
Simmer for 1/3 hours or until the beans and chick-peas are almost tender.
Fry the salt pork in a large saucepan until it is golden brown and has rendered most of its fat.
Remove the salt pork cubes from the pan.
Add the oil, onions and garlic to the pan and fry until the onions are soft but not brown.
Stir in the potatoes, carrots and celery and continue to cook for 5 minutes, stirring.
Add the cabbage and tomatoes and cook for a further 5 minutes.
Add the stock, bouquet garni, chickpeas, beans, salt pork and salt and pepper to taste.
Bring to the boil, then cover and simmer for 35 minutes.
Discard the bouquet garni.
Add the peas and macaroni and continue to simmer, uncovered, for 10 to 15 minutes or until the macaroni is al dente, or just tender.
Ladle the soup into bowls and sprinkle with the Parmesan.