INGREDIENTS
- 10 ounces (1-1/4 cups) dry Navy Beans, soaked
- 6 cups water
- 1-1/2 teaspoons salt
- 2/3 cup oil
- 1 bay leaf
- 2 or 3 garlic cloves, whole, plus 1 or 2 crushed garlic cloves
- 3 carrots, diced
- 2 stalks celery, sliced
- 1 large onion, chopped
- 3 tablespoons oil
- 1 teaspoon dry oregano
- 1/2 teaspoon dry basil
- Salt and pepper
- 6 to 7 tomatoes, peeled and chunked
- 1/2 pound shell macaroni
- Freshly grated Parmesan cheese
PREPARATION
- Drain beans, cover with water.
- Add salt, 2/3 cup oil, bay leaf, and whole garlic cloves.
- Simmer gently until beans are tender, 2 to 3 hours.
- Drain, reserving liquid; discard bay leaf and garlic.
- Heat 3 tablespoons oil in large frying pan.
- Add carrots, celery, and onion and cook until onion is soft.
- Add crushed garlic and seasonings and simmer 30 minutes.
- Add tomatoes and cook another 10 minutes.
- Cook macaroni in boiling salted water until just tender.
- Combine beans, vegetables, and drained pasta with 1-1/2 cups bean liquid.
- Cover and simmer another 10 minutes, stirring occasionally.
- Garnish with chopped parsley and serve with grated Parmesan cheese.
Servings per recipe: 6 to 8