Bean and Macaroni Soup
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
This is a SparkPeople.com Recipe (what's this)
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
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
Member Ratings For This Recipe
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MARIANHD
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LAZARETH1
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SPARKLE72023
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DISTEFAN
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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IDEBORAH