Ham, Pasta, and Bean Soup
For the broth, use either canned chicken broth or dissolve 2 teaspoons instant chicken bouillon granules in 2 cups of boiling water.

1 (15-ounce) can navy beans, rinsed and drained
2 1/2 cups water
2 cups chicken broth
1/2 teaspoon dried marjoram or basil, crushed
1/4 teaspoon pepper
1 cup packaged dried tricolor wagon wheel macaroni or elbow macaroni
1 cup cubed fully cooked ham or fully cooked smoked turkey
1 medium onion, chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)

Using a potato masher, mash about half of the navy beans. Set whole and mashed navy beans aside. In a large saucepan combine water, chicken broth, marjoram or basil, and pepper. Bring to boiling. Add the mashed and whole navy beans, pasta, ham or smoked turkey, onion, and celery to the broth mixture. Return to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until pasta is tender but slightly firm, stirring occasionally. Makes 4 main-dish servings.