2 c. dried navy beans
2 lbs. shin beef or pork bones
1 bay leaf
1 whole onion
1/4 c. olive oil
1 med. onion, minced
2 garlic cloves, minced or crushed
2 tsp. fresh ground pepper
1 c. partially cooked macaroni
1/4 c. minced flat Italian parsley

Rinse beans and put in large soup pot. Cover with cold water and soak overnight, removing those that float to the top.

Drain beans. Add 2 1/2 quarts water, beef bones, the whole onion and bay leaf and bring to a boil. Simmer uncovered for 1 1/2 hours or until beans are tender. Remove and discard bones, onion and bay leaf. Remove half of the beans and puree them in a blender with a little of the liquid. Return the puree to the soup.

Heat the olive oil in a skillet. Add minced onion and saute for 10 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Add salt and pepper then stir the onion mixture into the soup.

Add the macaroni and cook soup for 15 more minutes. Stir in parsley just before serving.