1 c. Great Northern beans
Water
2 slices bacon, diced
2 c. diced onions
1 tbsp. minced garlic
3 c. diced carrots
2 c. diced white turnips
1/2 tsp. thyme
2 (13 3/4 or 14 1/2 oz. each) chicken broth
2 lbs. raw turkey legs or thighs, skin removed
1 bay leaf
4 tsp. salt
1/2 tsp. freshly ground pepper
1. ditalini or sm. elbow macaroni, cooked and rinsed
1 head escarole, chopped
Grated Parmesan cheese

Wash beans; discard stones and shriveled beans. Drain. In large bowl cover beans with water and soak overnight. (To quick-soak, place beans in Dutch oven, cover with water 1 inch above beans Heat to boiling; boil 2 minutes. Cover and let stand 1 hour). Drain.

In large stockpot or Dutch oven cook bacon over medium-high heat. Add onions and garlic; cook, stirring, until onions are translucent, about 3 minutes. Add carrots, turnips and thyme; cook 1 minute. Add 4 quarts water, chicken broth, turkey, bay leaf and salt and pepper.

Bring to a boil; reduce heat and simmer uncovered 1 hour, skimming occasionally. Remove turkey with a slotted spoon. When cool enough to handle, remove and discard bones. Dice or shred meat and return to pot. Add beans. Bring to a boil; reduce heat and simmer uncovered 1 1/2 hours. Add cooked macaroni and escarole; cook 5 minutes more. Remove bay leaf. Serve with Parmesan cheese. Makes 16 cups, 175 calories per cup without cheese.