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1 c. dry navy beans
6 c. water
2 tbsp. vegetable oil
1 c. diced zucchini
1/2 c. finely chopped carrots
1/4 c. finely chopped onion
1/4 c. finely chopped celery
1 (10 oz.) pkg. frozen cut green beans, thawed
1 sm. clove garlic, minced
1 c. cubed smoked ham or ham hocks
1 beef bouillon cube
1/2 tsp. basil leaves
1/4 tsp. pepper
1/4 tsp. oregano leaves
1/4 tsp. salt
1 c. chopped whole tomatoes, drained
1/4 c. uncooked small elbow macaroni

Place navy beans in a large pot with water. Bring to boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Meanwhile, heat oil in large soup pot. Add carrots, onion, celery, and garlic. Saute until vegetables are tender, about 5 minutes.

Stir in zucchini and green beans; cook until tender. Add seasonings, tomatoes, and chopped ham. Add macaroni and cook until macaroni is done.

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