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Categories:
beans water tomato sauce onion carrot celery bacon bay leaf salt basil oregano garlic pepper elbow macaroni Parmesan cheese
Viewed: 42 - Published at: 9 years agoIngredients
- 1 c. dried navy beans
- 4 c. water
- 2 (8 oz.) cans tomato sauce
- 1 medium onion, chopped
- 1 medium carrot, scraped and chopped
- 1/2 c. chopped celery
- 5 to 6 slices bacon
- 1 bay leaf
- 3/4 tsp. salt
- 1/2 tsp. dried whole basil
- 1/2 tsp. dried whole oregano
- 1/2 tsp. minced garlic
- 1/4 tsp. pepper
- 1/2 c. elbow macaroni (uncooked)
- grated Parmesan cheese
Method
- Sort and wash beans; place beans in a large Dutch oven.
- Cover with water 2 inches above beans and let soak 12 to 24 hours. Drain beans and return to Dutch oven.
- Add 4 cups water and next 11 ingredients; stir well.
- Bring to boil; cover, reduce heat and simmer 1 hour and 35 minutes or until beans are tender.
- Remove and discard bay leaf.
- Add macaroni and cook 10 minutes or until macaroni is tender.
- Ladle soup into individual soup bowls. Sprinkle with Parmesan cheese.
- Yield:
- 9 cups.
