MINESTRONE SOUP WITH NAVY BEANS

Steps:

• * Pick over, rinse, and soak beans overnight pour off soaking liquid. (In order to cook the same day, cover dry beans with boiling water soak 1 hour and drain.) In a large kettle combine beans, ham hocks, onions, and water. Cover kettle simmer, stirring occasionally, for 1 1/2 to 2 hours or until beans and ham are tender. Remove 4 cups of beans, 1 ham hock, and 1 cup liquid to use for Baked Beans with Ham Hock Use the remainder for the following soup. Note: One pound of dry beans will make 4 cups cooked beans. Soup:*Sauté onion and garlic in oil or fat for 5 minutes. Add basil, Italian herb seasoning, and parsley stir well. Add broth bring to boil. Add vegetables and cook 10 minutes, depending on vegetables used. Keep soup boiling add pasta, beans, and cubed ham. Simmer 15 minutes or until pasta is tender. Add tomato paste, salt, pepper, and dry mustard dissolved in 1 tablespoon water. Adjust seasonings to taste and serve garnished with Parmesan cheese.