Abruzzo Bean Soup

• 1 ham bone from cured ham
• 1 cup bite-sized ham
• 2 large onions, whole or halved
• 1 whole large garlic (skinned and cloves smashed with side of knife0
• Fresh or dried basil or both (to taste)
• 5 large bay leaves
• 5 large carrots, sliced
• 6 large stalks celery
• 3 medium potatoes, cubed
• 3 Tbls. tomatoe paste
• 1 lb. dried navy or great northern beans
• 2 tsp. baking soda
• Salt & Pepper

1. 1. Simmer in large pot approximately 1 1/2 hours: ham bone, onions, garlic, basil, bay leaves, 2 whole stalks celery, salt & pepper.
2. 2. Place dried beans in large pot covered with water by three or four inches. Add 1 tsp. salt and the baking soda. Simmer for 45 minutes, then drain and change water. Simmer for 45 minutes. Add more water if necessary. When beans are almost cooked, drain and set aside.
3. 3. Remove ham bone, celery stalks, fresh basil, and garlic cloves from broth. Add beans and all remaining ingredients. Simmer for approximately one hour.

ham bone from cured ham, bitesized ham, onions, garlic, basil, bay leaves, carrots, stalks celery, potatoes, tomatoe paste, dried navy, baking soda, salt

Taken from www.epicurious.com/recipes/member/views/abruzzo-bean-soup-50115399 (may not work)