Title: Italian Bean Soup
Categories: Soup Italian Bean
Yield: 16 Servings
| 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 & 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.
(Fat 0.5, Chol. 0.)