Minestrone Soup II

Description
Serves 10-12; preparation time 20 min; 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 75ml oil ½ cup raw elbow macaroni 1 tablespoon salt Pinch freshly ground black pepper Garnish : grated Parmesan cheese

Directions
In a saucepan, cook the Beans in the water in which the were soaked until tender, 1 to 1½ hours. Cook the Beans slightly, then press half through a sieve or liquidize in a blender to form a purée. Drain the remaining Beans and set aside. Heat the oil in a large saucepan and gently sauté the garlic, Onion, celery, carrots, rosemary and Bacon until golden brown. Add the tomatoes and sauté a few minutes longer, adding a little Sugar if necessary. Add the cabbage, leeks baby marrows, basil, bay leaf, parsley, salt and pepper. Add the whole and puréed Beans together with the boiling water. Add the macaroni and simmer, covered, until the macaroni is tender, about 20 minutes. Serve garnished with Parmesan cheese. 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. Serve garnished with Parmesan cheese.