Pasta Fazool

Soak beans overnight in cold water; rinse and drain.

Place beans in a large pot, add flour plus 3 tablespoons of olive oil and shake until beans are coated. Add 2 quarts warm water and the garlic; cover and simmer for 1 1/4 hours.

Meanwhile, coarsely chop onion, celery and carrots. Saute vegetables in 2 tablespoons olive oil and butter in large skillet for 5 minutes. Add tomatoes and parsley; cover and simmer for between 30 to 45 minutes.

When beans are done, add sauteed vegetables, beef broth, 1 teaspoon salt, black pepper and basil. Simmer for 15 minutes. Add water if necessary, to achieve desired consistency.

Meanwhile, add 1 tablespoon salt to 3 quarts rapidly boiling water. Gradually add macaroni so that water continues to boil. Cook uncovered, stirring occasionally, until just tender. (Don't overcook.)

Drain macaroni and add to soup; stir gently to mix. Garnish with parsley, if desired. Serve with crusty Italian bread.