---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Pasta E Fagioli (Pasta and Beans)
  Categories: Soups, Pasta, Italian
       Yield: 8 Servings
  
       1 cn Great Northern beans; drain
            - reserve liquid (16 oz)*
       2 tb -3 tbsp. olive oil
       3    Carrots; peeled and diced
       2    Stalks celery; sliced
       1 lg Onion; chipped
       2    -3 garlic cloves; minced
       1 ts Dried oregano leaves
     1/2 ts Dried basil
       1    Bay leaf
            Salt and pepper
       6    -7 fresh tomatoes; cut into
            -large pieces <<OR>>
       1 cn Tomatoes; cut into large
            -pieces, reserve liquids
            -(28 oz)
       7 oz -8 oz. shell macaroni
            Parmesan cheese; grated
  
    Saute' the carrots, celery, onions and garlic in hot
   olive oil in a large skillet.  Add the oregano, basil,
   1/2 tsp. salt and 1/4 tsp. pepper and the bay leaf.
   Cover and cook over low heat about 1/2 hour. Add half
   the tomatoes, cover and cook 10-15 minutes. Meanwhile,
   cook the macari in boiling salted water until just
   barely tender. Combine the beans, cooked vegetables
   and macaroni in a large pot. Add water to reserved
   bean and tomato liquids to equal 1 cup; add to pot
   with remaining tomatoes. Simmer another 10-15 minutes,
   stirring occasionally and adding more salt and pepper
   if necessary. Remove bay leaf before serving with the
   Parmesan cheese. Serves 6-8.
   
    *This would equal approximately 3/4 cup dried beans;
   soak and cook according to package directions.  Note:
   Navy or pea beans work equally well.
  
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