Print This Recipe

Bean and Macaroni Soup

null

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

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