5-6 qt. water or chicken stock
1 (6 oz.) can tomato paste
2 cloves garlic, crushed
1/3 c. olive oil
1 lb. Great Northern beans
Chopped leaves of 1 bunch celery
2 tsp. oregano
Couple of handsful of dried basil
Salt and pepper to taste
Macaroni (chili-mac, sm. shells, or spaghetti broken into 1-inch pieces)

Combine all ingredients, except macaroni, into a large pot. Bring to a boil, then reduce heat and simmer for 4-5 hours, stirring occasionally. The soup will thicken. Beans may be soaked overnight to reduce cooking time.

When soup is ready, cook macaroni in a separate pot, drain. Add desired amount of soup to macaroni. Sprinkle with Parmesan cheese, if desired.

This is a "handed-down" recipe; the amounts of ingredients are estimates.