Bean and Macaroni Soup

Name: Bean and Macaroni Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16
Ingredients: 2 cans (16 oz) Great Northern Beans; 1 Tbsp olive oil; 1/2 lb fresh mushrooms sliced; 1 cup sweet onion chopped; 2 cup carrots sliced; 1 cup celery chopped; 1 clove garlic minced (or 1/8 tsp garlic powder); 3 cups cut-up peeled fresh tomatoes -or- 1 1/2 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 noodles

Minutes to Prepare: 10
Minutes to Cook: 35

Number of Servings: 16

Ingredients

2 cans (16 oz) Great Northern Beans1 Tbsp olive oil1/2 lb fresh mushrooms, sliced1 cup sweet onion, chopped2 cup carrots, sliced1 cup celery, chopped1 clove garlic, minced (or 1/8 tsp garlic powder)3 cups cut-up peeled fresh tomatoes -or- 1 1/2 lbs canned whole tomatoes cut-up1 tsp dried sage1 tsp dried thyme1/2 tsp dried oreganoblack pepper, to taste1 bay leaf, crumbled4 cups cooked elbow macaroni noodles

Directions

1. Drain beans and reserve liquid. Rinse beans.
2. Heat olive oil in a 6 quart pot over medium heay; add mushrooms, onion, carrots, celery, and garlic - saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf - cover and cook over medium heat for 20 minutes. Meanwhile, cook macaroni according to directions on package, using unsalted water. Drain when cooked, do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Raise heat to bring to a boil; cover and simmer until soup is throughly heated, stirring occasionally.

"Makes 16 1-cup servings"

Number of Servings: 16

Recipe submitted by SparkPeople user MOKONA.

Servings Per Recipe: 16

Nutritional Info Amount Per Serving