Name: Bean and Macaroni Soup
Prep time: 10 min
Cook time: 1 h
Yield: 16
Ingredients: 2 cans (16 oz each) great northern beans; 1 tablespoon 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; 3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content); 1 teaspoon dried sage; 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; Ground black pepper to taste; 1 bay leaf, crumbled; 4 cups cooked elbow macaroni

Bean and Macaroni Soup

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Bean and Macaroni Soup

Cuisine

American

Prep Time

10 minutes

Cook Time

1 hour

Servings

Ingredients

2 cans (16 oz each) great northern beans
1 tablespoon 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
3 cups cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

Instructions

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 for 20 minutes. Meanwhile, cook macaroni according to package directions, 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. Serve warm.

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Posted in Dinner, Lunch, Recipes