Minestrone Soup

10 cups cooked red beans 1 tsp. 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 tsp. basil 1/4 tsp. pepper 1 tablespoon oil 1 carrot, diced 5 leaves spinach or chard, chopped 8 oz. 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.