|1 can||Great Northern beans; drain reserve liquid (16 oz)* 3 tbsp. olive oil|
|3||Carrots; peeled and diced|
|2||Stalks celery; sliced|
|1 large||Onion; chipped 3 garlic cloves; minced|
|1 teaspoon||Dried oregano leaves|
|½ teaspoon||Dried basil|
|Salt and pepper 7 fresh tomatoes; cut into large pieces <<OR>>|
|1 can||Tomatoes; cut into large pieces, reserve liquids (28 oz) 8 oz. shell macaroni|
|Parmesan cheese; grated|
Saute' the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, ½ tsp. salt and ¼ tsp.
pepper and the bay leaf. Cover and cook over low heat about ½ hour.
Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macari in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8.
*This would equal approximately ¾ cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well.
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