Bean & Macaroni Soup

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 1½ 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.