8 oz. dry pea beans
8 oz. red kidney beans
8 oz. white kidney beans
water
2 to 4 stalks celery (cut up)
1 c. sm. pasta suitable for soup
salt and pepper
1 lg. onion (sliced)
2 to 4 carrots (pared and sliced)
1 head escarole (cleaned and cut up)
1 or 2 smoked hamhocks (or a ham bone)
2 tbsp. olive oil

Place dry beans in a large bowl, cover with cold water and soak overnight. Drain and set aside. In a large 8 quart heavy pot, place hamhocks or ham bone, fill pot 3/4 way with cold water. Bring to a boil, reduce heat to maintain slow boil and cook one hour. Add beans, salt and pepper, return to boil and again reduce heat to maintain slow boil. Stir frequently. Cook bean mixture about an hour. Add onion, carrots, celery, and escarole and continue cooking until beans and vegetables are tender. Keep adding water during cooking process to maintain medium thick soup consistency. When beans are tender, return to a boil, add raw pasta and cook until pasta is tender. Add olive oil for flavor and serve.

Note: Any combination of dry beans is suitable for this soup. For vegetarian soup, omit hamhocks or ham bone.