Bean and Macaroni Soup
(108)
  • Number of Servings: 1
Ingredients
  • 2 cans (16 oz.) great northern beans
  • 1 tablespoon 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 1-1/2 lbs. canned whole tomatoes cut up
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • black pepper to taste
  • 1 bay leaf, crumbled
  • 4 cups cooked elbow macaroni
Directions
1.Drain beans and reserve liquid. 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.



4.Cover and cook over medium heat 20 minutes. 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.Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.



Yield: 16 servings--Serving Size: 1 cup
Nutritional Info Amount Per Serving
  • Calories: 148.9
  • Total Fat: 2.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 146.4 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.7 g
  • Protein: 7.0 g

Member Reviews
  • MARIANHD
     I finally got a chance to make this soup and it was fantastic! I did increase the mushrooms to almost a whole pound because my family just LOVES mushrooms. Because of the increase of mushrooms I increased the tomatoes to 4 cups.I used whole wheat pasta.Wish I could give 10 stars! - 5/13/08
  • LAZARETH1
     I went the long route. I used 1 lb. of dried beans, one time navy, one time pinto, and one time black. All were good and economical - 4/12/09
  • SPARKLE72023
     Ahhh - - just like Grandma used to make except she didn't use canned beans. Delicious, filling and healthy too! So easy and so good for you too. We love soups and aside from adding a touch of chili powder, we won't be making any other changes to this great recipe. - 4/12/09
  • DISTEFAN
     Very good. Used canned, diced tomatoes since I had no fresh, cooked less than the 20 min given, and added a shot of cider vinegar at the end to brighten the taste. A few dashes of Frank's chili-lime hot sauce in my bowl (add some sodium), a big green salad--great, filling meal. Making a favorite! - 6/10/08
  • IDEBORAH
     love this, used italian spices and some crushed red pepper. I used a can of white and a can of red kidney beans. Also used the most interesting shaped small pasta I could find. - 3/12/09
  • KARAH6690
     Go easy on the oregano and sage and make sure you cook the macaroni before you even think about cutting the vegetables. For the best result, let the soup simmer for about an hour and a half, to let the ingredients mix in really well. Over all, pretty good. - 7/10/08
  • SADIETU
     I made this and it is delicious, so healthy, my husband thought it was great after coming in from working outside all day. Great with cornbread sticks. Thanks for sharing it with us. - 4/16/08
  • DVARGA
     I found it to be just spicey and tasty enough, though my family wanted more salt. I used chili beans which may have added flavor. Made half recipe. Needs a bit more liquid (tomatoe juice/soup?). Awesome taste for a bean-lover and filling! - 1/25/09
  • ITISSPARKTIME
     I made a couple of changes. I only had one can of whilte beans so I used white and red kidney beans. Also, I added some chili powder because we like spicy food. Very good! - 12/16/08
  • MAMAJULIA
     This was pretty good, I make something similar but no macaroni, I use cabbage instead and add more green vegetables - 7/26/08
  • TRISHZ
     Made this soup today and was a bit disappointed....I felt the sage was a little over powering. Without the sage I think it would have been much better. - 7/9/08
  • GWALTZ
     I added a little garlic salt to the finished product. it was great, even my hubby loved it!! - 5/5/08
  • CSH2003
     This was really a good soup. I did not add the macaroni as I'm trying to stay away from pasta right now. - 4/22/08
  • NEWEVERYMORNING
     This was delicious. Everyone in my family loved it. I did use a little more garlic and left out the mushrooms. It is low in calolries and high in fiber. An excellent recipeand I will definetly make it again. - 4/16/08
  • CRAZYGRACY
     Excellent soup. - 4/12/09
  • SERENITYSEL
     This is absolutely delicious and I love the fact that it is cholesterol free. - 4/12/09
  • DEBJNC
     yummy yummy yummy What a great soup with lots of protein and low in fat. Perfect! - 4/12/09
  • CORGILOVER59
     Great soup! I like the fact that it's low calorie, low fat, and low sodium! Good taste, definitely a keeper. - 4/12/09
  • ROZAROONEY58
     I liked this alot. Perfect for the cold New Hampshire afternoons. I have a bunch in the freezer! Thanks - 12/13/08
  • AJTURLEY77
     Not bad, but a little bland to me - I added some seasoning blend and parmesan on top. Very filling though. - 10/31/08
  • TAJINDER77
     my daughter really lovd it its healthy soup - 7/8/08
  • FOXEYROXEY
     Great for work lunchs, I put them in freezer zip lock bags and take them out for my lunch when needed.
    Thanks - 7/7/08
  • KENAIFISHER
     My family loved. We will probably be making this a lot more. - 7/6/08
  • GRANDMOMMO
     I've made a very similar soup, adding a squeeze of fresh lemon. May sound strange, but it "brightens" the flavors without adding a lemon taste. In moderation, this is a great, balanced dish. Very satisfying and tasty. - 7/4/08
  • CATFANCIER
     A deep and satisfying variation on minestrone. The sage is a very nice touch. I used Eden's no-salt-added beans for even less sodium, and reserved some of the olive oil to drizzle on just before serving. - 7/4/08



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