1 c. Navy or Great Northern beans
Water
1 qt. fat-free beef broth
2 tbsp. vegetable oil
1/2 c. finely chopped onions
1/4 c. finely chopped celery
1 tbsp. chopped parsley
1/4 tsp. powdered rosemary
1/4 tsp. powdered thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
1/2 c. tomato sauce
Salt
1 c. elbow macaroni (or other sm. pasta)

Wash beans well in cold water, removing any dark or discolored beans. Place beans in heavy saucepan. Cover generously with water and bring to boil. Boil 2 minutes. Remove from heat, cover, and set aside for 2 hours. Drain beans well.

Place broth and oil in heavy saucepan. Bring broth and oil to a boil. Add drained beans, cover, and simmer 1 hour or until the beans are tender. Add onions, celery, parsley, rosemary, thyme, garlic powder, pepper and tomato sauce to the beans. Cover and simmer 30 minutes.

Before serving, add pasta, cover and cook about 10 minutes.