Bean & Macaroni Soup
- Number of Servings: 16
Ingredients
2 (16 oz.) cans Great Northern beans 1 Tbs. olive oil 1/2 lb. 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˝ 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 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 sauté 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.
Serving Size: Makes16 (1 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user PAULSTGEORGE.
Heat oil in a 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 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.
Serving Size: Makes16 (1 cup) servings
Number of Servings: 16
Recipe submitted by SparkPeople user PAULSTGEORGE.
Nutritional Info Amount Per Serving
- Calories: 156.4
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 76.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 5.0 g
- Protein: 7.6 g
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