1 (16 oz.) can great northern beans, drained; reserve liquid
2-3 tbsp. olive oil
3 carrots, peeled and diced
2 stalks celery, sliced
1 lg. onion, chipped
2-3 cloves garlic, minced
1 tsp. dried oregano leaves
1/2 tsp. dried basil
1 bay leaf
Salt and pepper
6-7 fresh tomatoes or 1 (28 oz.) can tomatoes, cut into large pieces; reserve liquid
7-8 oz. shell macaroni
Grated Parmesan cheese

Saute' the carrots, celery, onions and garlic in hot olive oil in a large skillet. Add the oregano, basil, 1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf. Cover and cook over low heat about 1/2 hour. Add half the tomatoes, cover and cook 10-15 minutes. Meanwhile, cook the macaroni in boiling salted water until just barely tender. Combine the beans, cooked vegetables and macaroni in a large pot. Add water to reserved bean and tomato liquids to equal 1 cup; add to pot with remaining tomatoes. Simmer another 10-15 minutes, stirring occasionally and adding more salt and pepper if necessary. Remove bay leaf before serving with the Parmesan cheese. Serves 6-8.

This would equal approximately 3/4 cup dried beans; soak and cook according to package directions. Note: Navy or pea beans work equally well.