Accompany this hearty soup with crusty bread and a fresh fruit salad to make a heart-smart meal. Ham or beef bones add flavor and very little fat.
- 1 cup Great Northern beans, cooked and rinsed
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon oil
- 1 tablespoon dry basil
- 1 teaspoon dry oregano
- 1 teaspoon salt
- Pepper, to taste
- Leftover ham or beef bones
- 1 can (16 oz.) tomatoes, undrained
- 4 cups chopped vegetables (carrots, zucchini, celery, cabbage)
- 1/2 cup small macaroni
- 1/4 cup chopped parsley
- grated Parmesan cheese (optional)
Preparation: Sauté onion and garlic in oil over medium heat. Place beans in kettle with 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.
Notes: Makes 2 to 2-1/2 quarts.