Bean and Macaroni SoupEn Español (Spanish Version)
Serving Size1 cupCalories
1 gSaturated Fatless than 1 gCholesterol
524 mgTotal Carbohydrate
29 gDietary Fiber5 mgProtein
8 mgServings16IngredientsMeasuresGreat 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
*Dried sage1 teaspoonDried thyme1 teaspoonDried oregano½ teaspoonFreshly ground black pepper to tasteBay leaf, crumbled1Elbow macaroni, cooked4 cups
DirectionsDrain 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.
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.