1 lb. dried great northern beans (3 cups)
2 Tbsp unsalted butter
2 ribs celery, diced, or ¼ cup dried celery plus ¼ cup water
2 medium onions, peeled diced, or 4 Tbsp dried onion, reconstitued
4 cloves garlic, diced, or 1 tsp dried garlic
2 medium potatoes, diced (or use 2 cups dried hash browns, diced or sliced potatoes, soaked in water to rehydrate)
1 14.5 oz can diced tomatoes, drained (or 1 1/4 cups chopped tomatoes)
1/4 tsp black pepper
3 1/2 cups water
2 Tbsp plus 1 tsp chicken bullion
4 tablespoons finely chopped rosemary, or 2 tsp dried
1/4 cup packed fresh basil leaves, chopped, or 1 ½ Tbsp dried basil
1/4 cup fresh packed parsley leaves, chopped, or 1 ½ Tbsp dried parsley
5 large fresh sage leaves, chopped, or 2 tsp dried sage
16 ounces farfalle (bow-tie) pasta
2tsp salt