Italian Bean Soup

Italian Bean Soup

1 ½ c. dried Great Northern or Navy beans
1 T. dried minced onion
2 tsp. dried basil leaves
2 chicken bouillon cubes
1 tsp. dried parsley flakes
½ tsp. dried minced garlic
½ tsp. black pepper
¼ c. Parmesan cheese
1 ½ c. uncooked medium pasta shells
5 – 6 c. water
1 c. pasta sauce
8 oz. baby spinach leaves (opt.)
Salt and pepper

Place beans in large bowl; cover with water. Soak 6 to 8 hours or overnight. (To quick soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.) Drain beans; discard water.

Combine soaked beans, water, pasta sauce and seasonings (except for parmesan cheese) in Dutch oven. Bring to a boil over high heat. Cover; reduce heat and simmer 2 to 2 ½ hours or until tender. Add shells and spinach, if desired, to Dutch oven. Cover and simmer 15 to 20 minutes or until pasta is tender. Season to taste. Serve with Parmesan cheese.

Variation: Add 8 slices crisp-cooked bacon, crumbled OR 1 pound cooked ground beef or turkey.