2 cans (16 oz. each) Great Northern Beans 1 clove garlic, minced 1/2 tsp. salt 3 cups tomatoes, peeled and cut-up 1 Tablespoon olive oil 1 teaspoon dried sage 1/2 lb. fresh mushroom, sliced 1 teaspoon dried thyme 1 cup onion, coarsely chopped 1/2 teaspoon dried oregano 2 cups carrots, slliced Freshly ground black pepper 1 cup celery, coarsely chopped 1 bay leaf, crumbled 4 cups cooked elbow macaroni
Drain beans and reserve liquid. Rinse beans. Heat oil in a 6 quart pot; add mushrooms, onion, carrots, celery and garlic and saute for 5 minutes. Add tomatoes, sage, oregano, pepper, salt, and bay leaf. Cover and cook over medium heat for 20 minutes. Cook macaroni according to package directions (do not overcook); drain. Add beans, reserved bean liquid (add water to make 4 cups), and cooked macaroni. Cover and simmer until soup is heated. Stir occasionally.
This is a great soup! Because of the spices added, it is very flavorful - I made it according to the recipe and it was very satisfying for a vegetable soup. I used chicken broth instead of water but otherwise I followed the recipe. Thanks....