Instructions: Sauti onion and celery in olive oil until tender crisp, do not brown.

Sprinkle with flour and seasonings, stir in tomatoes and their juice, cabbage and 2 cans of water, bouillion and oat bran or bread crumbs.

Simmer for an hour or two, then use a potato masher to break up tomatoes and cabbage pieces. Add kidney beans. Simmer for another 1/2 hour or so...so the soup thickens. The longer it cooks the better and its even better warmed up a second or third time. Serve with grated parmesan cheese sprinkled over top. Very rich, very good.

Makes 6 servings, each
211 calories and 1g fat without the Parmesan cheese on top. (RWF)

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