Vegetable Soup - cooking recipe

Ingredients

3 Tbsp. margarine
1 onion, sliced
1 carrot, sliced
1 celery stalk, sliced
3/4 c. cannellini beans
1/2 c. chickpeas (dried)
1 sliced zucchini
1 c. diced green beans
6 c. water
1/2 c. lima beans (dried)
1 bouillon cube
crust of Parmesan cheese
1 can stewed tomatoes
1/2 c. tiny noodles (i.e., alphabets)

Preparation

In large stock pot, brown onion in margarine.
Add carrots, celery, green beans and zucchini.
Wait 3 to 5 minutes.
Add water and remaining ingredients except for the noodles.
Let cook at a very slow boil for 3 hours.
Add tiny noodles at the last 20 minutes of cooking.
Serve with grated Parmesan cheese.