
Bean and Macaroni Soup
Ingredients
- 2 cans(16 oz) 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 cut-up peeled fresh tomatoes or 1-1/2 lbs canned
whole tomatoes cut up - 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Black pepper (to taste)
- 1 bay leaf, crumbled
- 4 C cooked elbow macaroni
Directions
- Drain beans and reserve liquid. Rinse beans
- Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic
and saute for 5 minutes - Add tomatoes, sage, thyme, oregano, pepper, and bay leaf
- Cover and cook over medium heat 20 minutes
- Cook macaroni according to directions on package using unsalted water. Drain
when cooked. (Do not overcook) - Combine reserved bean liquid with water to make 4 cups
- Add liquid, beans, and cooked macaroni to vegetable mixture
- Bring to a boil; cover and simmer until soup is throughly heated. Stir
occasionally.
Nutrition Facts
Yield: 16 servings–Serving Size: 1 cup
Each serving provides:
Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*
* If using canned tomatoes, sodium would be higher.
SOURCE: National Heart, Lung, and Blood Institute, part of the National Institutes
of Health and the U.S. Department of Health and Human Services