1. Prepare 1 cup of small navy beans per instructions on package or prepare 1 can of Campbell's bean with bacon soup per instructions in large 4 quart sauce pot.

2. Dice one onion and one clove garlic. Fry in about 1 1/2 tablespoons of olive oil, until edges are brown. Add to beans. Simmer, adding water as needed.

3. Add about 1 cup of left over spaghetti sauce, or plain canned tomato sauce (not puree, not tomato paste). Soup should appear a rich orange tan color. Sprinkle enough basil, about 1 to 1 1/2 tablespoons over top of soup. Using basil as a guide, add half as much oregano, then twice as much parsley, or add these herbs to taste. Add salt and pepper to taste. If you like hot dishes, add a few grains of red pepper. Simmer about 1 hour on low heat.

4. Prepare 3/4 to 1 cup elbow macaroni, small shells or per package instructions, cooking only until "al dente". Drain and add to soup. Or add left over pasta. You may need to add more water, or more tomato sauce at this point.

Other ingredients that are delicious in the soup: Fried Italian sausage; fresh or stewed tomatoes; Swiss chard is excellent in this dish; left over green vegetables such as spinach, green beans, lima beans, squash; addition of green peppers will require an addition of 1/2 teaspoon sugar to dispel bitterness. You may substitute "Italian spice" for the herbs mentioned in #3.

The soup tends to become very thick. Add as much water as you want and serve it to your taste. Garnish with grated Parmesan cheese, and serve with green salad and hot Italian bread.