---------- Recipe via Meal-Master (tm) v8.03
       Title: Pasta Fagioli (Pasta and Bean Soup)
  Categories: Soups, Pasta, Italian
       Yield: 1 Servings
       1 lb Northern white beans; soak
     1/2 c  Onion; chopped
     1/3 c  Olive oil
     2/3 c  Celery; chopped
     3/4 lb Ham
   1 1/2 ts Basil
       3 ts Italian seasoning
       3    -4 garilc clove; minced
   1 1/2 ts Black pepper
       7 oz Small shells pasta
     In a shallow pan, cover 1 pound Northern white beans
   with cold water by 2 inches above beans.  Let sit
   overnight. Next day: Drain and rinse beans. Cover with
   cold water again in a pot, which can be used on the
   stove top and in the oven.  Bring to a moderate boil
   on stove top. Then place in a preheated oven at 325
   degrees for 1 hour, covered. Keep in liquid until
   ready to use.  In large pot saute 1/2 cup chopped
   onions in 1/3 cup olive oil until pale yellow, on
   medium heat. Add: 2/3 c. chopped celery, 3/4 lb.
   chopped ham.  Cook for 10 minutes. Then add: Cook on
   medium low heat for 20-25 minutes. Reserve 2 cups of
   the beans (to mash) and add rest of beans to vegetable
   mixture. Cook for 5 minutes. Then add: Bring to a
   boil. Mash the 2 cups of beans and then add this to
   the soup with: 1 1/2 tsp. basil, 3 tsp. Italian
   seasoning, 3-4 cloves garlic (or 1 1/2 tsp. minced
   garlic), 1 1/2 tsp. black pepper.  When soup boils add
   7 ounce package of small salad shells until al dente
   (it still has a “bite” to it, not too soft). Serve in
   bowls along with a salad and garlic bread for dinner
   or alone with crackers for luncheon. This can be