Bean and Macaroni Soup

Bean and Macaroni Soup

Beans and veggies make this soup hearty and healthy!

CAL/SERV :

158

PREP TIME :

10 MINS

YIELDS :

16 SERVINGS

COOK TIME:

1 HOUR

INGREDIENTS
  • 2 cans (16 oz each) great northern beans
  • 1 Tbsp olive oil
  • ½ lb fresh mushrooms, sliced
  • 1 C onion, coarsely chopped
  • 2 C carrots, sliced
  • 1 C celery, coarsely chopped
  • 1 clove garlic, minced
  • 3 C cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • Ground black pepper, to taste
  • 1 bay leaf, crumbled
  • 4 C cooked elbow macaroni

INSTRUCTIONS
  1. Drain beans and reserve liquid. Rinse beans.
  2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
  3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
  4. 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.
  5. Combine reserved bean liquid with water to make 4 cups.
  6. Add liquid, beans, and cooked macaroni to vegetable mixture.
  7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.
  8. Serve warm.

Nutrition (per serving):

Calories 158, Total fat 1 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 154 mg

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute