Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | Great Northern beans; drain reserve liquid (16 oz)* 3 tbsp. olive oil |
| 3 \N | Carrots; peeled and diced |
| 2 \N | Stalks celery; sliced |
| 1 large | Onion; chipped 3 garlic cloves; minced |
| 1 teaspoon | Dried oregano leaves |
| ½ teaspoon | Dried basil |
| 1 \N | Bay leaf |
| \N \N | 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 |
| \N \N | 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.