to soups

Bean and Pasta Soup

2 cups of beans, any kind
water to cover (2 to 2 1/2 quarts)
2 1/2 quarts stock (chicken, beef or vegetable)
1 large onion, chopped (about 2 cups)
1 to 2 cups grated carrots
1 to 2 cups chopped celery
3 to 4 cloves garlic, minced
1 pound plum (or other) tomatoes, skinned and chopped (or use a l4-oz. can)
1 tablespoon fresh basil (or 1 teaspoon dried)
or use a little oregano, marjoram, savory, etc., your preference
1 tablespoon fresh minced parsley (or 1 teaspoon dried)
1 cup pasta of your choice, either small or broken in pieces
1 pound sausage, sweet, hot or a combination, crumbled, cooked and drained

The night before you want to serve your soup, cover the beans with fresh water and let them soak until about 1 1/2 to 2 hours before your meal. Drain them, put them in a soup pot and add the stock. Stir in everything else except the pasta and sausage, bring to a boil and let simmer until the beans are almost tender. Add the pasta and sausage and cook until the pasta is tender. Serve with a green salad and a crusty loaf of bread.