1 lb. dried white Navy beans (other dry beans may be used)
Water
2 tbsp. flour
Olive oil
2 cloves garlic, crushed
1 lg. onion (at least 6 oz.)
4 lg. stalks celery, with leaves
3 med. carrots
1/4 lb. (1/2 c.) butter
1 can (28 oz.) tomatoes
1/2 c. chopped parsley, firmly packed
2 cans (10 1/2 oz. each) condensed beef broth
Salt
1/4 tsp. ground black pepper
1 tbsp. dried basil OR 1/3 c. chopped fresh basil leaves
8 oz. smallest macaroni shells (elbow or other sm. macaroni may be used)

Soak beans overnight in cold water; rinse and drain. Place beans in a large pot, add flour plus 3 tablespoons of olive oil and shake until beans are coated. Add 2 quarts warm water and the garlic; cover and simmer for 1 1/4 hours.

Meanwhile, coarsely chop onion, celery and carrots. Saute vegetables in 2 tablespoons olive oil and butter in large skillet for 5 minutes. Add tomatoes and parsley; cover and simmer for between 30 to 45 minutes. When beans are done, add sauteed vegetables, beef broth, 1 teaspoon salt, black pepper and basil. Simmer for 15 minutes. Add water if necessary, to achieve desired consistency.

Meanwhile, add 1 tablespoon salt to 3 quarts rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until just tender. (Don't overcook.) Drain macaroni and add to soup; stir gently to mix. Garnish with parsley, if desired. Serve with crusty Italian bread.