Tuscan Bean Soup

From Gary Meier

6 quart pot
4 cans white beans
1 carrot, chopped
1 onion, chopped
3 celery stalks, chopped
2TBS Olive Oil
1 cup parsley, chopped
2 garlic cloves, minced
3 bay leaves
2 tsp basil
2 tsp. Majoram
3/4 tsp. Thyme
3/4 tsp oregano
DASH Cayenne Pepper
1/2 tsp black pepper
11 cups water
10 veggie cubes
1/2 tsp liquid smoke
8oz. Pasta broken into small pieces
1- 15 oz. Can Tomato Sauce
Salt and pepper to taste

Prepare one cup of boullion. In the large pot, combine olive oil, onion, garlic and small amount of boullion. Saute' over medium heat, until onion is soft (5 or 6 minutes). Olive oil may omitted in which case add more boullion as needed.

Add remaining water and boullion.

Add beans to pot. Add carrot, celery, parsley, bay leaves, basil, marjoram, thyme, oregano, cayenne, liquid smoke, and black pepper. Bring to a boil. Reduce heat and simmer for one hour or so. Remove bay leaves.

Bring soup to full boil, stirring occasionally. Add pasta to soup. Boil till pasta is tender. Add tomato sauce and cook additional 5 minutes.

Joy says: It smells SOOOO good. It's easy and yummy! Definitely a favorite at the Wise house.)