Bean and Macaroni Soup

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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

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

This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings. This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.

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

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Member Ratings For This Recipe


  • Incredible!
    8 of 8 people found this review helpful
    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

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  • Very Good
    7 of 7 people found this review helpful
    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

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  • Very Good
    5 of 5 people found this review helpful
    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

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  • Very Good
    5 of 5 people found this review helpful
    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

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  • Incredible!
    4 of 4 people found this review helpful
    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

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