Italian Bean Soup

12.11.2008 | Author: Cook | Posted in Soups
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Italian Bean Soup


Servings: 16
Ingredients: 

  • 1 c  Dried Navy Beans
    • 

  • 2 qt Water
    • 

  • 1 c  Chopped Onion
    • 

  • 1 c  Chopped Green Pepper
    • 

  • 1 c  Chopped Carrots
    • 

  • 1 1/2 ts Dried Basil
    • 

  • 1 ts Salt
    • 

  • 1 1/2 ts Oregano,
    • 

  • 1/4 ts Dry Mustard
    • 

  • 2 cl Garlic Minched
    • 

  • 3 cn (8 Oz.) Tomato Sauce
    • 

  • 1/2 c  Uncooked Whole Wheat
    • 

  • Elbow Macaroni
    •

Sort and 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 and Let Stand 1
Hour. Drain Beans.
Add 2 Quarts Water and All Ingredients Except Macaroni. Cover and and Simmer 1
1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni and
Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)





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