2 quarts water
2 cups dried Great Northern beans
1 whole carrot
1 bay leaf
1/2 cup diced onion
1/2 cup diced celery
15 oz can stewed tomatoes (used crushed and add another can as needed later)
2 teaspoons oregano
1 clove garlic, minced
2 tablespoons salt
1/2 teaspoon pepper
12 oz box elbow macaroni
–I soaked the beans overnight (the more water you use, the less cooking time the next day).

In a large pot, combine the water, beans, whole carrot, and bay leaf. Simmer 1 hour or until beans are tender. Add the onion, celery, tomatoes, oregano, garlic, salt, and pepper. Simmer one hour or until the vegetables are tender. Drain, rinse, and set aside.

Cook the elbow macaroni, drain. Puree half of the soup in a blender, return to pot and add the cooked pasta. (I skipped the puree step). Remove the bay leaf.

Note: the carrot can be diced before serving (it adds sweetness).  May need to add 2-4 cups more of water.  If you do, double the tomato.