1 c. dried kidney beans or white beans
2 c. bouillon
6 c. water
1 lg. onion, chopped
1 clove garlic, minced
3 lg. carrots, finely diced
3 stalks celery (with leaves), diced
1 c. diced raw potatoes
2 tbsp. olive oil
1 c. cooked macaroni in 1/2-inch pieces (1/2 c. uncooked)
1 tbsp. salt
1/4 tsp. pepper
1 c. cooked tomatoes

Place beans, bouillon and water in large kettle; cook 3-4 hours. Saute onion, garlic, carrots, celery and potatoes in olive oil. Add vegetables to beans; cover kettle, cook slowly 30 minutes, stirring often. Add macaroni, salt, pepper and tomatoes. Simmer 15 minutes. If thinner consistency is desired, add more bouillon. Yield: 10 servings.