Served as starter. Vegetarian dish.

Italian

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 Clove Garlic minced

3 can (8 Oz.) Tomato Sauce

1/2 cup 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 minutes. Cover and let stand 1 hour. Drain beans. Add 2 quarts water and all ingredients except macaroni. Cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally. Add macaroni and cook uncovered 10 minutes or until macaroni is tender.

Serves: 16

You may also be interested in ...