Italian Bean Soup

1 c Dried Navy Beans

2 qt Water

1 c Chopped Onion

1 c Chopped Green Pepper

1 c Chopped Carrots

1 1/2 ts Dried Basil

1 ts Salt

1 1/2 ts Oregano,

1/4 ts Dry Mustard

2 cl Garlic Minched

3 cn (8 Oz.) Tomato Sauce

1/2 c Uncooked Whole Wheat

Elbow Macaroni Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni &

Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0.5, Chol. 0.)