Bean and Macaroni Soup
Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 10 minutes |
| Cook Time | 1 hour |
| Servings |
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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
Ingredients
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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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