|1 pounds||Northern white beans; soak overnight|
|½ cup||Onion; chopped|
|⅓ cup||Olive oil|
|⅔ cup||Celery; chopped|
|3 teaspoons||Italian seasoning 4 garilc clove; minced|
|1½ teaspoon||Black pepper|
|7 ounces||Small shells pasta|
In a shallow pan, cover 1 pound Northern white beans with cold water by 2 inches above beans. Let sit overnight. Next day: Drain and rinse beans.
Cover with cold water again in a pot, which can be used on the stove top and in the oven. Bring to a moderate boil on stove top. Then place in a preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until ready to use. In large pot saute ½ cup chopped onions in ⅓ cup olive oil until pale yellow, on medium heat. Add: ⅔ c. chopped celery, ¾ lb.
chopped ham. Cook for 10 minutes. Then add: Cook on medium low heat for 20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash the 2 cups of beans and then add this to the soup with: 1½ tsp. basil, 3 tsp. Italian seasoning, 3-4 cloves garlic (or 1 ½ tsp. minced garlic), 1 ½ tsp. black pepper. When soup boils add 7 ounce package of small salad shells until al dente (it still has a "bite" to it, not too soft). Serve in bowls along with a salad and garlic bread for dinner or alone with crackers for luncheon. This can be frozen.
Posted to MC-Recipe Digest V1 #238 Date: Wed, 09 Oct 1996 12:28:00 EDT From: colorado-pegg@... (peggy g seevers)
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