Pasta Fagioli

• 34 cup dried great northern beans
• 34 cup dried pinto bean
• 34 cup dried red beans
• 1 bay leaf
• 14 cup dried onion flakes
• 2 teaspoons instant minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 12 teaspoon dried celery flakes
• 12 teaspoon dried rosemary
• 34 teaspoon salt
• 18 teaspoon crushed red pepper flakes
• 1 14 cups small shell pasta (in separate zippy)
• 2 tablespoons olive oil
• 1 carrot, chopped
• 1 stalk celery, chopped
• 13 lb ham, chopped (about 1 cup)
• 48 ounces Italian tomatoes, chopped
• 4 cups chicken stock

1. Saute veggies and ham in olive oil, set aside.
2. Add tomatoes, chicken stock, beans and seasonings in pan and bring to boil.
3. Cover loosely.
4. Heat and simmer 2-3 hours until beans are tender.
5. Add pasta, cook for.
6. additional 5-7 minutes.
7. Discard bay leaf and serve.
8. For Freezing, Prepare up to the point where you add in the noodles.
9. Freeze in ziplock and provide noodles separate.

dried great northern beans, pinto bean, red beans, bay leaf, onion flakes, garlic, oregano, basil, celery flakes, rosemary, salt, red pepper, shell pasta, olive oil, carrot, celery, ham, italian tomatoes, chicken stock

Taken from www.food.com/recipe/pasta-fagioli-231309 (may not work)