1 lb. lentils
1/2 lb. bacon or ham bone
1/2 onion, diced
1/2 lb. sm. cannellini beans, cooked
1/4 lb. sm. elbow macaroni, cooked
3 cubes beef bouillon or to taste

Wash lentils. Saute bacon and onion; add lentils and water to cover. Cook for approximately 1 hour. Add cooked beans and cooked macaroni to lentils. Add beef bouillon; simmer about 5 minutes, until bouillon dissolves. Serves 6-8 people.

OPTION: 2 tablespoons of tomato sauce, such as Del Monte, Ragu, may be added.