Minestrone

Ingredients:

1 lb. dry white navy beans
1/2 lb. lean beef, cut in small cubes
1/4 lb. bacon
2 cloves garlic, minced or pressed
3 onions, chopped
1 1-lb. can peeled tomatoes, coarsely chopped
4 stalks celery, sliced
2 small turnips, diced
4 carrots, diced
1/4 head cabbage, finely shredded
4 small zucchini, diced
1/2 tsp dried oregano
1/4 cup fresh parsley, chopped
1 quart beef broth (more if necessary) 1 1-lb. can chick peas, rinsed and drained
1/2 lb. macaroni

Soak and cook navy beans according to package directions. In large skillet over medium-high heat, saute bacon and beef until bacon starts to brown. Place bacon and beef in a very large soup pot, with remaining ingredients except beans, chick peas and macaroni. Bring to a boil, cover and reduce heat to a simmer. Cook for 1 hour, checking occasionally. Add more liquid if required. When meat is tender, add the beans, chick peas and macaroni. Let simmer 10-12 minutes (or until macaroni is tender). Minestrone is traditionally thick enough to hold a spoon upright. If you prefer a thinner consistency, add additional broth. 10-12 generous servings.