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Italian bean soup
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| Artist: |
_ |
| Categories: |
Italian, Soups & Stews, Western European |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Dried Navy Beans | | 2
| quart | Water | | 1
| cup | Chopped Onion | | 1
| cup | Chopped Green Pepper | | 1
| cup | Chopped Carrots | | 1 1/2
| tsp | Dried Basil | | 1
| tsp | Salt | | 1 1/2
| tsp | Oregano | | 1/4
| tsp | Dry Mustard | | 2
| cl | Garlic Minched | | 3
| can | (8 Oz.) Tomato Sauce | | 1/2
| cup | Uncooked Whole Wheat | | | Elbow Macaroni |
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Procedures:
| 1 | Sort & wash beans; place in a dutch oven. | | 2 | Cover with water 2 inches above beans. | | 3 | Bring to a boil. | | 4 | Cook over high heat 2 min. cover & let stand 1 hour. | | 5 | Drain beans. | | 6 | Add 2 quarts water & all ingredients except macaroni. | | 7 | Cover & & simmer 1 ?hours or until beans are tender, stirring occasionally. | | 8 | Add macaroni & cook uncovered 10 min. or until macaroni is tender. | | 9 | (fat 0.5, chol. | | 10 | 0). |
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