Great Northern beans, fresh vegetables and tender pasta make a delicious, healthful bowl of fiber-filled Bean and Macaroni Soup.
2 16-ounce cans great northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup chopped onion
2 cups 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.
* If using canned tomatoes, sodium would be higher.
Recipe makes 16 servings.
Serving size: 1 cup
Calories: 158; Total Fat: 1g; Saturated Fat: less than 1g; Cholesterol: 0mg; Sodium: 154mg
You may also like...
Share This Page