Soak the beans for 24 hours.
Put them into the pressure cooker with the water.
Put the lid on and bring steadily to pressure.
Lower the heat and cook for 25 minutes.

Allow pressure to drop.
Remove beans from cooker and retain ½ pint of the liquid.
Melt fat in the pan, fry the onion, celery and parsley for 5 minutes.
Add the chopped tomatoes, cabbage, beans, mascaroni, seasoning and the ½ pint of water.
Put on the lid and bring to pressure again.
Cook for 3 minutes.
As soon as presure has dropped take off lid.
Serve the soup sprinkled with the grated cheese. This is a very thick soup.

Ingredients:

3 oz. haricet beans
1 dessertspoon chooped parsley
1 tablespoon grated onion
piece chopped celery
1 oz. grated cheese
¾ pint water
1 oz. dripping or oil
seasoning
8 oz. tomatoes
8 oz. chopped cabbage
2 oz. cooked macaroni

Cooking time: 30 minutes