1 c. dried white beans
4 cloves garlic, minced
1 med. onion, chopped
2 stalks celery, diced
6 c. chicken broth
1 (1 lb.) can plum tomatoes
1 tbsp. olive oil
1/2 c. red wine
1 tbsp. basil
1 tbsp. oregano
Salt and pepper to taste
3 med. size red potatoes, diced
3/4 lb. cut green beans
2 carrots, diced
1 1/2 c. cooked elbow pasta

Soak white beans for 6 hours in 1 quart water. Pour beans with liquid into large stock pot. Bring to boil and add garlic, onions, and celery. Cook 1 1/2 hours. Add chicken broth, tomatoes, olives oil, wine, basil, oregano, salt, and pepper. Heat to boiling, add potatoes in their jackets, green beans and carrots. Reduce heat to simmer, cook 30-45 minutes before adding elbows. Simmer until macaroni is done. Serves 8.