Italian Bean Soup

2 c. navy or small white beans

6-7 c. water

1 medium onion, chopped

1 T. olive oil

2 t. salt

2 garlic cloves, minced

2 bay leaves

1 15 ½ oz. can diced tomatoes

1 c. elbow macaroni

1 t. sweetener

Sort and rinse beans.  Soak either over night or boil for 2-3 minutes, turn off heat, cover and soak for 1-4 hours.  Drain water off the beans and add 6-7 cups water.  Stir in onion, olive oil, salt, garlic, and bay leaves.  Simmer 1 ½ to 2 hours until beans are tender.  Stir in tomatoes, macaroni, and sweetener.  Simmer 20-30 minutes or until macaroni is tender.  Remove bay leaves.  Adjust seasoning as needed.

Can also use 2 cans of canned beans.  Saute onions first.  Combine all ingredients, bring to a boil, then simmer until macaroni is tender.