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
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Number of Servings: 16


    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


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.

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