Instructions: Drain beans and rinse. In a large pot combine beans with flour and 3 tablespoons oil and shake to coat beans. Add 2 quarts warm water and garlic. Cover and simmer for 1 1/4 hours.

Meanwhile, in a large skillet heat remaining 2 tablespoons oil with 2 tablespoons butter. Add onion, celery, and carrots, and saute about 5 minutes. Add tomatoes and parsley. Cover and simmer for one hour. If necessary, add water to prevent sticking.

When the beans are tender, remove three cups and set aside. Puree remaining beans and the tomato sauce through a food mill or in a food processor, then return them to the pot. Add beef broth, reserved beans, salt and pepper, and basil. Simmer for 15 minutes.

Meanwhile, boil the macaroni in a pot of salted water until tender. Drain and add to soup. Stir until gently mixed. Garnish soup with parsley.

This recipe yields 6 servings.

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