Recipe - Pasta Fagioli

1 pound Great Northern Beans (picked
over)
1/3 pound Pinto Beans (also picked
over)
5 qt Water
1 small Can tomato paste
1 One half tablespoon Salt
1 teaspoon Basil (a little more won't
hurt)
1 teaspoon Oregano (a little more won't
hurt)
2 One half tablespoon Granulated garlic or 1 1
One half tbsp. garlic powder
1 Stalk celery cut into 3
pieces discard later
1 cup Olive oil (Bertoli works
very well)
6 Carrots (grated)

(optional) 2/3 pound smoked picnic ham or 1 smoked ham hock

Cook beans in water for 15 minutes (boil hard until beans sink). Add in the
rest of the ingredients. Keep slowly rolling boil until beans are done.
(Not too soft). If soup is too thick add a little more water. Cook One half lb.
of small shell macaroni (al dente). Drain well, add to soup when serving.
Soup should be 30% macaroni 70% soup. When serving add parmesan cheese,
pepper to taste.

FREEZES VERY WELL.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini