From the kitchen of Ann Marie Barkwell.  A traditional
Italian soup.  If you have time, use the dry beans.  No
time? Use canned beans.  See details below.  This was in
the first Family Cookbook.
Soak OVERNIGHT:
2 c beans- northern or navy

Next day, boil beans for 20 minutes.  Drain.
Boil again in fresh water for 30 minutes.  Set aside.

In a pan:
3-4 Tbsp olive oil
2-3 cloves garlic, crushed
Cook for about 1 minute, careful not to burn.
Add the cooked beans.
Add:
1/2 c celery, chopped
2 small potatoes, diced
8oz can tomato sauce (Hunts)
1 1/2 tsp salt
pepper to taste
Stir & cook for about 5 minutes.
Add:
2 quarts + 1 c water
Cook about 1 hour 15 minutes on low.

Meanwhile, cook
1 c Ditalini or Elbow macaroni
When soup is done, add pasta.


Quick Method:
Put oil in pan.
Add:
garlic, celery & potato- saute a few minutes,
stirring constantly.
Add:
tomato sauce- let cook 5 minutes.
Add:
2 qt water
Bring to a boil- cook on low until celery is tender.
Add:
3 cans Northern beans- let cook about 15 minutes.
Add:
cooked pasta
"It is not fair to ask of others what
you are unwilling to do yourself."
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