Categories: Soups/stews, Italian, Beans, Pasta 
      Yield: 6 servings 
  
      1 lb Great Northern Beans (picked        1 ts Oregano (a little more won't 
           -over)                                   -hurt) 
    1/3 lb Pinto Beans (also picked        2 1/2 tb Granulated garlic or 1 - 1 
           -over)                                   -1/2 tbsp. garlic powder 
      5 qt Water                               1    Stalk celery cut into 3 
      1 sm Can tomato paste                         -pieces - discard later 
  1 1/2 tb Salt                                1 c  Olive oil (Bertoli works 
      1 ts Basil (a little more won't               -very well) 
           -hurt)                              6    Carrots (grated) 
  
  (optional) 2/3 lb smoked picnic ham or 1 smoked ham hock 
   
  Cook beans in water for 15 minutes (boil hard until beans sink). Add in the 
  rest of the ingredients.  Keep slowly rolling boil until beans are done. 
  (Not too soft).  If soup is too thick add a little more water.  Cook 1/2 
  lb. of small shell macaroni (al dente). Drain well, add to soup when 
  serving.  Soup should be 30% macaroni - 70% soup. When serving add parmesan 
  cheese, pepper to taste. 
   
  FREEZES VERY WELL.