1 c Idaho Great Northern Beans
— rinsed Water 1/2 c Chopped onion
1 t Minced garlic
1 tb Dry basil
1 t Dry oregano
1 t Salt
Pepper, to taste Leftover ham or beef bones 16 oz Tomatoes, undrained
4 c Thinly sliced vegetable
–(carrots, zucchini, –celery, cabbage) 1/2 c Small macaroni
1/4 c Chopped parsley
Grated Parmesan cheese
Add beans to 3 cups boiling water; boil for 2 minutes. Cover and let stand 1 to 4 hours. Drain and rinse well. Place beans in kettle. Add 6 cups water, onion, garlic, basil, oregano, salt, pepper and ham or beef bones. Bring to boil. Cover and simmer 1 hour or until beans are almost tender. Add tomatoes, vegetables, macaroni and parsley, breaking up tomatoes. Cover and simmer 1/2 hour longer or until ingredients are done. Add more water if a thinner consistency is desired. Adjust seasonings. Serve with grated Parmesan cheese. Makes 2 to 2-1/2 quarts. Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise, Idaho 83707 <Electronic format by Karen Mintzias>