Date:    Mon, 25 Oct 93 10:16:06 CDT
From:    winter@ecn.purdue.edu (Nancy M. Winter)

this is one of my all time favorite soups. i made it for the first time
yesterday completely vegetarian. i had to be extremely careful since i
was sharing it with one of my hindu friends. it turned out wonderfully.

Pasta e fagioli (macaroni and beans)

one large onion
2-3 cloves of garlic (or to taste)
1 heaping tablespoon of basil
1 heaping tablespoon of oregano
balsamic vinegar
5-6 cups of water
2 large veggie buollion cubes
approx 2 cups cooked great northern beans
1 15oz can of diced tomatoes drained
handful of chopped FRESH parsley
approx 3 cups of cooked macaroni, preferably ditalini (sp?)

finely chop the onions and garlic. saute them along with the basil and
oregano in the vinegar until very soft. meanwhile, in a large pot put
the water, buollion, beans, tomatoes, and parsley and heat up. when the
onions and garlic are done, add them to the rest of the soup. let this
simmer for about 30-45 minutes. then add the macaroni and let this
mixture simmer for another 10-15 minutes.

serve with a sprinkle of good quality grated parmesan on top if desired.
(it really does make it taste better and you only need a very little
bit).