# Put vegetable oil, finely diced
onion, finely sliced parsley and
celery leaf and crushed
garlic into the pot. Roast this mixture over medium heat, until the
onion turns to transparent.
# Add
tomato paste on it and sauté mixture for a while more. Then, add broth or water in it, add salt and black
pepper also, and let the mixture reach to the boiling temperature.
# Meanwhile, put half of the boiled white kidney
bean aside, and mash one of the parts to turn it to puree. Boil the
cabbage leaves and cut them into small squares. Pound the macaroni also to turn it into chips.
# Add white kidney
beans, and puree, sliced
cabbage leaves, and finely sliced
leek into the boiling soup. Boil the soup for 15 more minutes.
# Add the macaroni chips and turn the heat to low. Cook it for about 15-20 minutes more, then remove the pot from the stove.
# Fill the hot soup into bowls and sprinkle grated kasar
cheese all over them.
