Title: Luigi's bean soup
 Categories: Breads
      Yield: 4 Servings
 
      2 c  Dried navy beans
      2    Medium-sized tomatoes,
           Coarsely chopped
      2    Scallions, coarsely chopped
      2 tb Olive oil
      1    Stalk celery, coarsely
           Chopped
      3    To 4 large cloves garlic,
           Coarsely chopped
    1/2 ts Freshly ground black pepper
      1    To 2 branches basil (1/4 cup
           Loosely packed leaves)
  1 1/2 ts Salt
           Garnish and accompaniments:
           Freshly grated Parmesan or
           Aged goat cheese, freshly
           Ground black pepper
 
  You will need a large pot with a lid.  Rinse beans in cold water to
  clean, then place in large saucepan, cover with 3 to 4-inches of cold
  water and bring to a boil.  Skim off any foam, drain off water, and
  cover beans again with cold water to a depth of 3 to 4-inches. Put
  back on heat. As water heats, add tomatoes, scallions, oil, celery,
  garlic, black pepper, and basil.  Cover and bring to a boil. Lower
  heat and simmer covered for 2 to 3 hours, until beans are cooked and
  tender. Check beans every so often to ensure that they aren't running
  dry. Add more water if necessary. Once beans are cooked, add salt,
  and bring back to a rolling boil for 3 to 5 minutes to thicken.  Set
  aside until ready to serve, then reheat, and transfer to serving
  dish. Serve hot, topped with a sprinkling of grated cheese and of
  freshly ground black pepper. Put out pepper and extra cheese so
  guests can adjust flavorings as they wish.
  
  Yield: 4 to 5 cups thick soup. Serves 2 as a main course and 4 or 5
  as part of a larger meal.