Recipe for Italian Bean Soup


1 cup dried navy beans
2 quart water
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped carrots
1 1/2 teaspoon dried basil
1 teaspoon salt
1 1/2 teaspoon oregano,
1/4 teaspoon dry mustard
2 centiliter garlic minched
3 can (8 oz.) tomato sauce
1/2 cup uncooked whole wheat
1 elbow macaroni


Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.

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