| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Vegetables, Dairy | Soups | 1 | Recipe | |
INGREDIENTS
| 1 | c | Idaho Great Northern Beans rinsed |
| Water | ||
| 1/2 | c | Chopped onion |
| 1 | ts | Minced garlic |
| 1 | tb | Dry basil |
| 1 | ts | Dry oregano |
| 1 | ts | Salt |
| Pepper, to taste | ||
| Leftover ham or beef bones | ||
| 16 | oz | Tomatoes, undrained |
| 4 | c | Thinly sliced vegetable (carrots, zucchini, celery, cabbage) |
| 1/2 | c | Small macaroni |
| 1/4 | c | Chopped parsley |
| Grated Parmesan cheese |
INSTRUCTIONS
Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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