Bean and Macaroni Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1 cupCalories158Total Fat1 gSaturated Fatless than 1 gCholesterol0 mgSodium154 mgPotassium524 mgTotal Carbohydrate29 gDietary Fiber5 mgProtein8 mg
Servings and Times
Servings16
Ingredients and Preparation
IngredientsMeasuresGreat northern beans2 cans (16 oz each)Olive oil1 tablespoonFresh mushrooms, sliced½ poundOnion, coarsely chopped1 cupCarrots, sliced2 cupsCelery, coarsely chopped1 cupGarlic, minced1 cloveTomatoes, fresh, peeled, cut up 3 cups *Dried sage1 teaspoonDried thyme1 teaspoonDried oregano½ teaspoonFreshly ground black pepper to tasteBay leaf, crumbled1Elbow macaroni, cooked4 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.

  • Directions
  • Drain beans and reserve liquid. Rinse beans.
  • Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
  • Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.






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