Bean and Macaroni Soup

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 130.0

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 136.4 mg
Total Carbs: 24.0 g
Dietary Fiber: 4.9 g
Protein: 6.2 g

View full nutritional breakdown of Bean and Macaroni Soup calories by ingredient

Introduction

Crowd Pleasure Crowd Pleasure

Number of Servings: 16

Ingredients

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

Directions

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.

Number of Servings: 16

Recipe submitted by SparkPeople user JENNIFERB8.