2 1/2 c. dried navy or pea beans
Salt
2/3 c. olive oil
2 bay leaves
5 cloves garlic, peeled
4 carrots, peeled & diced
3 stalks celery, sliced
2 onions, chopped
3 tbsp. olive oil
4 cloves garlic, crushed or put through garlic press
2 tsp. oregano
Pepper, freshly ground
2 lg. cans tomatoes, drained & chopped (save liquid)
3/4 lb. macaroni
Parsley, chopped
Parmesan cheese, freshly grated

Soak beans overnight in large bowl of water. The next day, drain and rinse beans and put into kettle with 6 to 8 cups water, 1 1/2 teaspoons salt, 2/3 cup olive oil, bay leaves and 5 peeled whole garlic cloves. Bring to a boil, reduce heat, cover and simmer beans until tender, 1 1/2 to 3 hours. When done, drain beans and reserve liquid (discarding garlic cloves and bay leaves).

Meanwhile, saute carrots, celery and onion in olive oil along with crushed garlic, salt, pepper and oregano. After all vegetables are tender, add the tomatoes, cover and cook for 10 additional minutes.

Cook macaroni in boiling water until barely tender; drain.

Combine beans, cooked vegetables and macaroni in large soup kettle and add about 2 1/2 cups of the reserved bean liquid, cover and simmer 15 minutes, stirring occasionally. Add salt and pepper to taste.

Serve in bowls with chopped parsley and grated Parmesan cheese sprinkled on top of the steaming food.