Bean and Macaroni Soup

2 cans (16 oz each) great northern beans
1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 C onion, coarsely chopped
2 C carrots, sliced
1 C celery, coarsely chopped
1 clove garlic, minced
3 C tomatoes, fresh, peeled, cut up (or 1 1/2 lb canned, whole, cut up)*
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano to taste black pepper, freshly ground
1 bay leaf, crumbled
4 C elbow macaroni, cooked

BEAN SOUP

2 cups beans
2 tablespoons finely cut onion
2 tablespoons finely cut bacon
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped parsley
1 teaspoon thyme
3 tablespoons flour

Soak beans in water over night.

Drain and put into saucepan with six cups boiling water and boil slowly
two hours or until soft; add onion and bacon which have been fried light
brown; boil five minutes; add salt, pepper, parsley and thyme. Mash
beans with back of spoon.

Add flour which has been mixed with a little cold water; boil five
minutes and serve.