Recipe - Italian Bean Soup

1 cup Dried Navy Beans
2 qt Water
1 cup Chopped Onion
1 cup Chopped Green Pepper
1 cup Chopped Carrots
1 One half teaspoon Dried Basil
1 teaspoon Salt
1 One half teaspoon Oregano,
One fourth teaspoon Dry Mustard
2 cl Garlic Minched
3 cn (8 Oz.) Tomato Sauce
One half cup Uncooked Whole Wheat
Elbow Macaroni

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above
Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1
Hour. Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1
One half Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni &
Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
(Fat 0.5, Chol. 0.)