MINESTRONE

1 cup water
1/2 cup dried Great Northern, navy or kidney beans
4 cups water
4 teaspoons instant chicken bouillon
1/2 cup uncooked macaroni
1 tablespoon snipped parsley
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 bay leaf
2 medium carrots, sliced (about 1 cup)
stalk celery, sliced (about 1/2 cup)
1 medium onion, chopped (about 1/2 cup)
2 small tomatoes, chopped
I clove garlic, chopped
4 ounces green beans, cut into 1-inch pieces (about 1/2 cup)
2 small zucchini, cut into 1-inch slices
Grated Parmesan cheese

Heat 1 cup water and dried beans to boiling in Dutch oven; boil 2 minutes. Remove from heat. Cover and let stand 1 hour.
Add enough water to cover beans if necessary. Heat to boiling; reduce heat. Cover and simmer until tender, 1 to 1-1/2 hours (do not boil or beans will burst).
Add remaining ingredients except green beans, zucchini and cheese to bean mixture. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Add green beans and zucchini. Heat to boiling; reduce heat. Cover and simmer until macaroni and vegetables are tender, 10 to 15 minutes. Remove bay leaf. Serve with cheese.

5 servings