Categories: Soups/stews, Italian, Beans 
      Yield: 16 servings 
  
      1 c  Dried Navy Beans                1 1/2 ts Oregano, 
      2 qt Water                             1/4 ts Dry Mustard 
      1 c  Chopped Onion                       2 cl Garlic Minched 
      1 c  Chopped Green Pepper                3 cn (8 Oz.) Tomato Sauce 
      1 c  Chopped Carrots                   1/2 c  Uncooked Whole Wheat 
  1 1/2 ts Dried Basil                              Elbow Macaroni 
      1 ts Salt                            
  
  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.)