BellyBytes.com

Ingredients:
2 cans (16 oz) great northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cup carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups cut-up peeled fresh tomatoes or 1-1/2 pounds canned whole tomatoes cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

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 thoroughly heated. Stir occasionally.

Recipe yields 16 servings Bean and Macaroni Soup, 1 cup per serving.

* If using canned tomatoes, sodium would be higher.

Each serving provides: Calories: 158, Total fat: 1g, Saturated fat: less than 1g, Cholesterol: 0mg, Sodium: 154mg*

  Print Page     Previous Page    eMail this Recipe