Macaroni Bean Soup

Macaroni Bean Soup

Macaroni Bean Soup
Stick a feather in your cap and call it macaroni bean soup. This healthy bean soup is loaded with nutrition. Get your five a day in one great dish.
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At a glance
Cooking Method:
Course/Dish:
Cooking Lite:
Healthy Eating:
Makes:
16 servings

Ingredients
2 (16 oz) cans great northern beans
1 Tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
1-1/2 lbs canned whole tomatoes cut up
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
black pepper
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Methods/steps
Drain beans and reserve liquid. Rinse beans. Heat oil in a 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 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook. Combine reserved bean liquid with water to make 4 cups. Add liquid, beans, and cooked macaroni to vegetable mixture. Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally.

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