Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
4         Tablespoon    olive oil
1         medium        leek, white and green parts, sliced
1/2       pound         carrots, sliced
3 to 4    stalks        celery, sliced
6         cups          water
6                       chicken bouillon cubes
1                       rutabaga, cubed
2                       bay leaves
1/4       cup           parsley flakes
1         quart         softened Great Northern beans
                        Oregano, thyme and basil to taste
1/2       cup           uncooked macaroni

Preparation:

Heat the olive oil in a large pot over medium-high heat. Add the leek, carrots and celery, and sauté for 15 minutes. Add the remaining ingredients, except for the macaroni, and simmer for 1 hour. For a thinner soup, add extra water. Add the macaroni 10 minutes before serving.