Italian Bean Soup

Serves:

Ingredients:

1 c Dried Navy Beans
1/2 c Uncooked Whole Wheat
3 cn (8 Oz.) Tomato Sauce
2 cl Garlic Minched
1/4 ts Dry Mustard
1 1/2 ts Oregano,
1 ts Salt
1 1/2 ts Dried Basil
1 c Chopped Carrots
1 c Chopped Green Pepper
1 c Chopped Onion
2 qt Water
Elbow Macaroni

Method:

Sort & Wash Beans; Place in A Dutch Oven.
Cover With Water 2 Inches Above Beans.
Bring To A Boil.
Cook Over High Heat 2 Min.
Cover & Let Stand 1 Hour.
Drain Beans.
Add 2 Quarts Water & All Ingredients Except Macaroni.
Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally.
Add Macaroni & Cook Uncovered 10 Min.
OR Until Macaroni Is Tender.
(Fat 0.
5, Chol.
0.
)