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Beans and Macaroni Soup




Source of Recipe


www.firefighting.com


List of Ingredients




2T. tomato paste or 4 or 5 Italian ripe plump toma
Salt and Pepper to taste
4 cloves garlic (diced)
Several leaves of fresh basil (if available choppe
1/2c. Italian parsley (chopped)
1lb. macaroni (elbows preferred)
3lbs. hot (or mild if preferred) Italian sausage
1/2 c. olive oil (extra virgin preferred)
1 lb. white Northern beans
1c. celery (chopped)


Recipe



Dice up sausage and fry until brown. Place beans in 2 qts. of water and bring to a boil. Add sausage and remaining ingredients, except salt and pepper. Turn down heat to simmer and continue cooking for 1 1/2 hours or until beans are tender, not mushy. Season to taste. Note: Use wooden spoon to stir, don't use metal spoon. Before serving, cook macaroni until al dente; drain, add to bean soup and simmer for 5 minutes more, until all the flavors blend. Let stand for 5 mins. Correct seasoning and serve hot. Makes 6 to 8 generous servings. Enjoy, this is a good Fall and winter soup.