Bean and Macaroni Soup

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

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.