1 lb. dried pinto beans
Water
2 tbsp. flour
Oil
1 clove garlic, crushed
1 lg. onion, chopped
4 stalks celery with leaves, sliced
2 med. carrots, chopped
1/2 c. butter
1 (28 oz.) can tomatoes
1/2 c. chopped parsley
2 (10 1/2 oz.) cans beef broth
2 tsp. salt
1/4 tsp. pepper
1 tbsp. basil
8 oz. macaroni shells

Soak beans in cold water overnight. Rinse and drain. Place beans in a large pot. Add flour and 3 tablespoons oil and shake until beans are well coated. Add 2 quarts warm water and garlic to pan, cover and simmer 1 1/4 hours. Saute onion, celery and carrots in 2 tablespoons oil and butter in a large skillet, about 5 minutes. Add tomatoes and parsley. Cover and simmer 1 hour. Add water to prevent sticking, if necessary.

After beans have cooked 1 1/4 hours, remove 3 cups and set aside. Put the remaining beans with vegetables through a food mill, then turn into large pot. Add beef broth, reserved beans, salt, the pepper and basil. Simmer 15 minutes. Add water, if necessary, until desired consistency is achieved.

Meanwhile, cook macaroni in boiling salted water until tender and drain. Add macaroni to soup. Stir until gently mixed. Garnish soup with chopped parsley, if wished. Makes 6 to 8 servings.