1 c. water
1/2 c. dried Great Northern, Navy or kidney beans
4 c. chicken broth
2 sm. tomatoes, chopped
2 med. carrots, sliced
1 stalk celery, sliced
1 med. onion, chopped
1 clove garlic, chopped
1/2 c. uncooked macaroni
1 tbsp. snipped parsley
1 tsp. salt
1/2 tsp. dried basil leaves
1/8 tsp. pepper
1 bay leaf
4 oz. green beans, cut into 1-inch pieces (about 3/4 c.)
2 sm. zucchini, cut into 1-inch slices
Grated Parmesan cheese

Heat water and dried beans to boiling in Dutch oven; boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add enough water to cover beans, if necessary. Heat to boiling, reduce heat. Cover and simmer until tender, 1 to 1 1/2 hours; do not boil or beans will burst.

Add chicken broth, tomatoes, carrots, celery, onion, garlic, macaroni, parsley, salt, basil, pepper and bay leaf to beans. Heat to boiling, reduce heat. Cover and simmer 15 minutes. Add green beans and zucchini. Heat to boiling, reduce heat. Cover and simmer until macaroni and vegetables are tender, 10 to 15 minutes. Remove bay leaf. Serve with cheese. 5 servings, about 1 1/4 cups each.