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Thick and full of flavor, this is perfect for a cold, wintry night. Serve with crusty bread; you’ll love it!
1. Soak the beans overnight in enough water to cover. In the morning, drain them.
2. Add the 7 cups of water to the beans in a large stock pot and simmer, covered, for 3 hours or until tender.
3. As the beans are simmering, saute the onions, parsley flakes, celery, peppers and garlic in the olive oil over medium heat until well coated and hot, but do not allow to brown.
4. At the 3 hour point, add the onion mixture with the remaining seasonings, vegetables, and macaroni. Cook over low heat, simmering 30 minutes longer.
5. This is a thick soup, if you prefer a thinner consistency add a little water. Serve hot with Parmesan cheese sprinkled over the top of each serving.
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shari on 1.28.2011
Yum! This sounds delicious, I will definitely make it soon.