Bean and Macaroni Soup
16 servings (1 cup)
- 2 cans (16 ounces each)
great northern beans
- 1 Tablespoon olive oil
- 1/2 pound fresh mushrooms, sliced
- 1 cup onion, coarsely
- 2 cup carrots, sliced
- 1 cup celery, coarsely
- 1 clove garlic, minced
- 3 cup tomatoes, fresh,
peeled, cut up
(or 1 1/2 pounds canned, whole, cut up)*
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- black pepper,
freshly ground (to taste)
- 1 bay leaf, crumbled
- 4 cup elbow macaroni,
*If using canned tomatoes, sodium content will be
Try no salt added canned tomatoes to keep sodium lower.
Drain beans and reserve liquid. Rinse beans.
Heat oil in 6-quart kettle. Add mushrooms,
onion, carrots, celery, and garlic and saute for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper,
and bay leaf. Cover and cook over medium heat for 20 minutes.
Cook macaroni according to directions on
package, using unsalted water. Drain when cooked. Do not
Combine reserved bean liquid with water to
make 4 cups.
Add liquid, beans, and cooked macaroni to
Bring to boil. Cover and simmer until soup is
thoroughly heated. Stir occasionally.
Each serving provides:
Total fat: 1 g, Saturated fat: less than 1 g
Cholesterol: 0 mg,
Sodium: 154 mg, Total fiber: 5 mg
Protein: 8 mg, Carbohydrates:
29 g, Potassium: 524 mg
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