1 cup water
1/2 cup dried great northern, navy OR kidney beans
4 cups water
4 tsp instant chicken bouillon
1/2 cup uncooked macaroni
1 tbs snipped parsley
1 tsp salt
1/2 tsp dried basil
1/8 tsp pepper
1 bay leaf
2 medium carrots, sliced (about 1 cup)
1 stalk celery, sliced (about 1/2 cup)
1 med onion, chopped (about 1/2 cup)
1 (16 oz) can chopped tomatoes
1 clove garlic, chopped
4 oz green beans, cut into 1″ pieces (about 3/4 cup)
grated parmesan cheese

heat 1 cup water & dried beans to boiling in a dutch oven; boil 2 minutes. remove from heat. cover & let stand 1 hour. add enough water to cover beans if necessary. cover & simmer until tender, 1-1 1/2 hours (do not boil or beans will burst). add remaining ingredients except green beans & cheese to bean mixture. heat to boiling; reduce heat. cover & simmer 15 minutes. add green beans. heat to boiling. reduce heat. cover & simmer until macaroni & veggies are tender, 10-15 minutes. remove bay leaf. serve with cheese.