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Bean and Macaroni Soup Three Stars

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Servings: Serves 6 to 16

Cook Time: 20 minutes

Prep Time: 30 minutes


Bean and Macaroni Soup
12 oz Canned mature great northern beans
11/8 teaspoon Olive oil, salad or cooking
3 oz Fresh large mushrooms
6 tablespoon Fresh white onion, chopped
3/4 cup Fresh carrots, chopped
6 tablespoon Celery, fresh, diced
1/4 each Fresh garlic cloves
11/8 cup Fresh large red tomatoes, chopped/sliced
1/4 teaspoon Sage, ground
1/4 teaspoon Thyme, ground
1/4 teaspoon Oregano, ground
1/8 teaspoon Black pepper
1/4 teaspoon Dried bay leaves, crumbled
11/2 cup Enriched macaroni noodles, dry


1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauti for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. 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.
Source: Hannaford fresh Magazine, January - February 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6 to 16
Base Nutrients
Calories 207 kcal (10%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 14 g (70%)
Cholesterol 0 mg (0%)
Sodium 34 mg (1%)
Total Carbohydrates 47 g (15%)
Dietary Fiber 16 g (64%)
Protein 20 g (33%)
Vitamin A 2951 IU (59%)
Vitamin C 15 mg (25%)
Calcium 64 mg (1%)
Iron 15 mg (25%)

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