• Bean and Macaroni Soup

    Nutrition Facts

    Serving Size 1 cup
    Calories 158
    Total Fat 1 g
    Saturated Fat less than 1 g
    Cholesterol 0 mg
    Sodium 154 mg
    Potassium 524 mg
    Total Carbohydrate 29 g
    Dietary Fiber 5 mg
    Protein 8 mg

    Servings and Times

    Servings 16

    Ingredients and Preparation

    Ingredients Measures
    Great northern beans 2 cans (16 oz each)
    Olive oil 1 tablespoon
    Fresh mushrooms, sliced ½ pound
    Onion, coarsely chopped 1 cup
    Carrots, sliced 2 cups
    Celery, coarsely chopped 1 cup
    Garlic, minced 1 clove
    Tomatoes, fresh, peeled, cut up 3 cups *
    Dried sage 1 teaspoon
    Dried thyme 1 teaspoon
    Dried oregano ½ teaspoon
    Freshly ground black pepper to taste
    Bay leaf, crumbled 1
    Elbow macaroni, cooked 4 cups
    As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though. Try "no salt added" canned tomatoes to keep sodium lower.
    1. Drain beans and reserve liquid. Rinse beans.
    2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
    3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
    4. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
    5. Combine reserved bean liquid with water to make 4 cups.
    6. Add liquid, beans, and cooked macaroni to vegetable mixture.
    7. Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.
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