Overnight Hearty Bean Soup - cooking recipe

Ingredients

1 1/2 c. dried navy beans
1/4 lb. bacon, cut in 1-inch cubes
2 c. elbow macaroni
2 Tbsp. olive oil
1/2 lb. mushrooms, sliced
1 large onion, sliced
2 c. celery, sliced
2 c. carrots, sliced
1 clove garlic, finely chopped
3 c. tomatoes
1 tsp. sage
1 tsp. thyme
1 tsp. oregano
1 bay leaf
parsley
pepper
grated Parmesan cheese

Preparation

Combine beans with 6 cups cold water in large bowl. Refrigerate overnight.
Next day, simmer beans, bacon and 1 teaspoon salt for 2 hours, covered.
Meanwhile, gently saute mushrooms, onions, celery, carrots and garlic in hot oil.
Do not brown.
Add tomatoes, sage, thyme, oregano and bay leaf.
Stir to blend.
Then add to bean mixture.
Cook macaroni, drain and add to soup.
Simmer gently.
Add parsley, pepper and cheese to taste before serving.