Bean And Macaroni Soup Recipe

Ingredients for Bean And Macaroni Soup

• Great Northern Beans
• Olive Oil
• Fresh Mushrooms
• 1 medium onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 2 cloves of garlic (minced)
• Fresh Tomatoes
• Dried Sage
• Dried Thyme
• Dried Oregano
• Fresh Ground Black Pepper
• 1 bay leaf
• Elbow Macaroni

How to Make Bean And Macaroni Soup

1. Drain one (15-ounce) can of beans, reserving 1/2 cup of the liquid. Rinse the beans thoroughly.
2. Heat 1 tablespoon of olive oil in a 6-quart kettle over medium heat.
3. 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.
4. 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.
5. Cover and cook over medium heat for 20 minutes.
6. Cook 1 cup of elbow macaroni according to package directions using unsalted water. Drain well and set aside.
7. Combine the reserved 1/2 cup bean liquid with 3 1/2 cups of water.
8. Add the bean liquid mixture, drained beans, and cooked macaroni to the vegetable mixture in the kettle.
9. Bring to a boil, then reduce heat to low.
10. Cover and simmer for 10-15 minutes, or until the soup is thoroughly heated and the flavors have melded.
11. Remove the bay leaf before serving. Stir occasionally during simmering.
12. Serve by placing 2-3 spoonfuls of cooked macaroni in the bottom of a bowl, then ladling the soup over the top.