Bean & Macaroni Soup
- Number of Servings: 16
Ingredients
1 (16 oz.) cans Canallini beans (white kidney beans)1 tbs. olive oil1/2 lb. sliced fresh mushrooms1 cup onion, coarsley chopped2 cups carrots, sliced1 cup celery, coarsley chopped1 clove garlic, diced1 (1.5 lb.) can diced tomatoes1 tsp. dried sage1 tsp. dried thyme1/2 tsp. oregano1/2 tsp. black pepper1 Bay leaf, crumbled4 cups cooked macaroni (8 oz. dry)4 cups chicken or vegetable broth
1. Drain and rinse beans
2. Heat oil in a 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper and bay leaf. Cover and cook over medium heat for 20 minutes.
4. Add broth, beans and macaroni to the pot and heat thoroughly.
Number of Servings: 16
Recipe submitted by SparkPeople user RAGGEDYDOG.
2. Heat oil in a 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper and bay leaf. Cover and cook over medium heat for 20 minutes.
4. Add broth, beans and macaroni to the pot and heat thoroughly.
Number of Servings: 16
Recipe submitted by SparkPeople user RAGGEDYDOG.
Nutritional Info Amount Per Serving
- Calories: 134.7
- Total Fat: 1.6 g
- Cholesterol: 1.2 mg
- Sodium: 418.7 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.0 g
- Protein: 6.8 g
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