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Bean and Macaroni Soup
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Great northern beans 2 cans (16 oz each)
Olive oil 1 tablespoon
Fresh mushrooms, sliced ½ pound
Onion, coarsely chopped 1 cup
Carrots, sliced 2 cups
Celery, coarsely chopped 1 cup
Garlic, minced 1 clove
Tomatoes, fresh, peeled, cut up 3 cups*
Dried sage 1 teaspoon
Dried thyme 1 teaspoon
Dried oregano ½ teaspoon
Freshly ground black pepper to taste
Bay leaf, crumbled 1
Elbow macaroni, cooked 4 cups
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As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though. Try no salt added canned tomatoes to keep sodium lower.
Directions
Drain beans and reserve liquid. Rinse beans.
Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.
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Preparation Time: |
Serves: 16 |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3491 times. |
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