1 c. Great Northern or sm. white beans
2 tbsp. olive oil
1 med. carrot, sliced
1 lg. onion, finely chopped
1/2 c. thinly sliced pepperoni
1 can tomatoes
1 tsp. dried basil leaves
1/2 c. sm. shell
Pasta salt

Place beans in a bowl; add 2 cups of water. Bring to boiling in a medium saucepan, boil briskly 2 minutes. Remove from heat, let stand covered 1 hour.

In a 5-6 quart kettle heat oil, cook carrot, celery and onion until onion is soft. Add tomatoes, basil, bay leaf, beans and liquid and remaining cups water. Bring to boiling. Cover, reduce heat, simmer until beans are tender.

To soup add pasta shells. Bring to boiling. Cook, uncovered, until pasta is tender. Season to taste with salt.