Minestrone (Italian Vegetable Soup)

8 oz navy beans
2 tablespoons oil
2 onions, chopped
2 cloves garlic, crushed
2 slices lean bacon, chopped
4 tomatoes, peeled and chopped
1/4 cup chopped parsley
9 cups beef stock
1/4 cup red wine
1 carrot, chopped
1 turnip, chopped
2 potatoes, chopped
1 stalk celery, chopped
1/4 cup tomato paste
1 zucchini, sliced
1/2 cup green beans
1/2 cup elbow macaroni
1/4 cup grated Cheddar cheese
salt, pepper
shaved Parmesan cheese, to serve

Soak navy beans overnight in water; drain.

Add soaked beans to pan of boiling water, simmer 15 minutes; drain.

Heat oil in pan, add onion, garlic and bacon. Cook, stirring, until onion is soft and bacon crisp.

Add tomato, parsley, navy beans, stock and wine. Simmer, covered, over low heat 2 hours.

Add carrot, turnip, potato, celery and tomato paste; simmer, covered, 15-20 minutes.

Just before serving, add zucchini, green beans, macaroni and cheese. Simmer, covered, 10-15 minutes, or until vegetables and pasta are tender. Season with salt and pepper. Serve topped with shavings of Parmesan cheese.

NOTE: If you prefer, the pasta may be cooked separately in boiling water and added to the soup just before serving.

Minestrone makes a substantial meal in itself, served with fresh crusty bread. For a lighter version, use chicken stock instead of the beef stock and omit the bacon.