INGREDIENTS

INSTRUCTIONS

In a shallow pan, cover 1 pound Northern white beans with cold water by 2
inches above beans.  Let sit overnight. Next day: Drain and rinse beans.
Cover with cold water again in a pot, which can be used on the stove top
and in the oven.  Bring to a moderate boil on stove top. Then place in a
preheated oven at 325 degrees for 1 hour, covered. Keep in liquid until
ready to use.  In large pot saute 1/2 cup chopped onions in 1/3 cup olive
oil until pale yellow, on medium heat. Add: 2/3 c. chopped celery, 3/4 lb.
chopped ham.  Cook for 10 minutes. Then add: Cook on medium low heat for
20-25 minutes. Reserve 2 cups of the beans (to mash) and add rest of beans
to vegetable mixture. Cook for 5 minutes. Then add: Bring to a boil. Mash
the 2 cups of beans and then add this to the soup with: 1 1/2 tsp. basil, 3
tsp. Italian seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced garlic), 1
1/2 tsp. black pepper.  When soup boils add 7 ounce package of small salad
shells until al dente (it still has a "bite" to it, not too soft). Serve in
bowls along with a salad and garlic bread for dinner or alone with crackers
for luncheon. This can be frozen.
Posted to MC-Recipe Digest V1 #238
Date: Wed, 09 Oct 1996 12:28:00 EDT
From: colorado-pegg@juno.com (peggy g seevers)

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