Minestrone Soup II

Serves 10-12; preparation time 20 minutes; cooking time 2 hours.

''The soup may also be frozen before the macaroni is added. To serve, thaw the soup at room temperature for 2 hours, reheat over low heat, add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.''

Ingredients

 * 500g dried haricot or sugar beans, soaked in water overnight, covered
 * 2 tablespoons rindless bacon, finely chopped
 * 1 onion, finely chopped
 * 1 small cabbage, finely shredded
 * 4 leeks, finely sliced
 * 4 baby marrows, diced
 * 2 cloves garlic, crushed
 * 4 stalks table celery, diced
 * 4 carrots, diced
 * 2 tomatoes, skinned and diced
 * 1½ litres boiling water
 * 1 sprig fresh rosemary or a pinch dried rosemary
 * pinch dried basil
 * 1 bay leaf
 * 1 tablespoon parsley, finely chopped
 * 75 ml oil
 * ½ cup raw elbow macaroni
 * 1 tablespoon salt
 * pinch freshly ground black pepper
 * garnish : grated parmesan cheese

Directions

 * 1) In a saucepan, cook the beans in the water in which the were soaked until tender, 1 to 1½ hours.
 * 2) Cook the beans slightly, then press half through a sieve or liquidize in a blender to form a purée.
 * 3) Drain the remaining beans and set aside.
 * 4) Heat the oil in a large saucepan and gently sauté the garlic, onion, celery, carrots, rosemary and bacon until golden brown.
 * 5) Add the tomatoes and sauté a few minutes longer, adding a little sugar if necessary.
 * 6) Add the cabbage, leeks baby marrows, basil, bay leaf, parsley, salt and pepper.
 * 7) Add the whole and puréed beans together with the boiling water.
 * 8) Add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.
 * 9) Serve garnished with Parmesan cheese.
 * 10) The soup may also be frozen before the macaroni is added.
 * 11) To serve, thaw the soup at room temperature for 2 hours, reheat over low heat, add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes.
 * 12) Serve garnished with Parmesan cheese.