|Haricot beans||1⁄2 Pound|
|Garlic||1 Clove (5 gm)|
|Chopped parsley||1 Teaspoon|
|Tomato paste||1 Tablespoon|
|Elbow macaroni||1 Cup (16 tbs)|
|Chicken stock||2 Pint|
|Grated parmesan cheese||1 Tablespoon|
Green beans could be used instead of haricot, but would not require overnight soaking.
Soak beans overnight in cold water; drain.
Boil in salted water about 1 hour or until tender; drain and reserve.
Prepare vegetables: crush garlic, chop onion and shallots, peel, seed, and chop tomatoes, chop celery and 1 carrot, slice the other carrot, peel and chop potatoes.
Heat oil in large saucepan, saute garlic, onion, shallots, parsley and basil until lightly browned.
Add tomato paste and cook, stirring, 5 minutes.
Add tomatoes, celery, carrots, potatoes and stock.
Bring to the boil; reduce heat, simmer gently 45 minutes to 1 hour or until vegetables are tender; add the beans.
Add macaroni and cook 10 minutes or until tender.
Season to taste with salt and pepper.