Ingredients for Bean And Macaroni Soup
- 1 (15-ounce) can Great Northern Beans
- 1 tablespoon Olive Oil
- 8 ounces Fresh Mushrooms, sliced
- 1 medium Onion, chopped
- 2 Carrots, chopped
- 2 Celery stalks, chopped
- 2 cloves Garlic, minced
- 1 (28-ounce) can Fresh Tomatoes, crushed
- 1 teaspoon Dried Sage
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Fresh Ground Black Pepper
- 1 Bay Leaf
- 1 cup Elbow Macaroni
- 3 1/2 cups Water
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How to Make Bean And Macaroni Soup
- Drain one (15-ounce) can of beans, reserving 1/2 cup of the liquid. Rinse the beans thoroughly.
- Heat 1 tablespoon of olive oil in a 6-quart kettle over medium heat.
- Add 8 ounces of sliced mushrooms, 1 medium onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 2 cloves of garlic (minced). Sauté for 5 minutes, or until softened.
- Stir in one (28-ounce) can of crushed tomatoes, 1 teaspoon of dried sage, 1 teaspoon of dried thyme, 1/2 teaspoon of dried oregano, 1/4 teaspoon of black pepper, and 1 bay leaf.
- Cover and cook over medium heat for 20 minutes.
- Cook 1 cup of elbow macaroni according to package directions using unsalted water. Drain well and set aside.
- Combine the reserved 1/2 cup bean liquid with 3 1/2 cups of water.
- Add the bean liquid mixture, drained beans, and cooked macaroni to the vegetable mixture in the kettle.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 10-15 minutes, or until the soup is thoroughly heated and the flavors have melded.
- Remove the bay leaf before serving. Stir occasionally during simmering.
- Serve by placing 2-3 spoonfuls of cooked macaroni in the bottom of a bowl, then ladling the soup over the top.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
1g
Carbs
11g
