Title: Italian bean soup
 Categories: Soups
      Yield: 16 servings
 
      1 c  Dried Navy Beans
      2 qt Water
      1 c  Chopped Onion
      1 c  Chopped Green Pepper
      1 c  Chopped Carrots
  1 1/2 ts Dried Basil
      1 ts Salt
  1 1/2 ts Oregano,
    1/4 ts Dry Mustard
      2 cl Garlic Minched
      3 cn (8 Oz.) Tomato Sauce
    1/2 c  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 1/2 Hours OR Until Beans  Are Tender, Stirring Occasionally.
  Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.
    (Fat 0.5, Chol. 0.)