|Water/Vegetable cooking liquid||2 Quart|
|Garlic cloves||12 Large, peeled and chopped|
|Chopped onion||1 Cup (16 tbs)|
|Leaf sage/1/4 teaspoon dried sage||1|
|Thyme/1/4 teaspoon dried thyme||1⁄2 Teaspoon|
|Oregano/1/8 teaspoon dried oregano||1⁄4 Teaspoon|
|Basil/1 teaspoon dried basil||2 Teaspoon|
|Cubed potato||2 Cup (32 tbs)|
|Sliced carrot||2 Cup (32 tbs)|
|Ripe tomatoes/3 cups canned tomatoes with juice||6 , cut into sixths|
|Sliced zucchini||2 Cup (32 tbs)|
|Whole wheat shell macaroni||1⁄2 Cup (8 tbs)|
|Cooked kidney beans||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||To Taste|
|Freshly grated parmesan cheese/Romano cheese||1 Tablespoon|
Heat water to boiling; add garlic cloves, onion, and seasonings except salt and pepper.
Lower heat and let simmer for 30 minutes.
Add potatoes, carrots, and ripe tomatoes, and simmer 15 minutes.
Add zucchini, macaroni, and canned tomatoes; simmer until macaroni is just tender (15 to 20 minutes).
Add kidney beans and heat thoroughly.
Taste and add salt and pepper as desired.