Bean and Macaroni Soup

3 1/2 c White beans, cooked
1/4 lb Bacon, cut into pieces
1 c Elbow macaroni
3 tb Oil
1/2 c Sliced mushrooms
1 lg Onion, chopped
1 c Sliced carrots
1 c Chopped celery
2 Cloves garlic, minced
3 c Peeled tomatoes, cut up
1/2 ts Dried basil
1/4 ts Pepper
2 qt Hot water
Salt to taste
Minced parsley to garnish

In a large pot, sauté bacon, onion, carrots, celery, garlic and mushrooms in oil until soft, about 20 minutes. Add tomatoes, sugar, basil, salt and pepper. Cook over medium heat for 15 minutes. Add beans, macaroni and hot water. Bring to a boil. Reduce heat, cover and simmer for 1 hour. Sprinkle with minced parsley.

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