10 cups cooked red beans
1 teaspoon salt
1 clove garlic, pressed
1/4 cup chopped parsley
1 zucchini, sliced
2 stalks celery, chopped
3 tablespoons butter
2 bay leaves
1/2 cup uncooked elbow macaroni
1 teaspoon basil
1/4 teaspoon pepper
1 tablespoon oil
1 carrot, diced
5 leaves spinach or chard, chopped
8 ounces tomato sauce or stewed tomatoes

Crush 7 cups of beans and leave the remaining beans whole. Combine all remaining ingredients except macaroni and basil. Bring to a boil. Turn down heat and simmer for 45 minutes. Add basil and macaroni and cook an additional 15 minutes.

Serve with a sprinkling of grated Parmesan cheese.