Bean And Macaroni Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 2 (16 ounce) cans great northern beans
• 1 tablespoon olive oil
• 1/2 lb fresh mushrooms, sliced
• 1 cup onion, coarsely chopped
• 2 cups carrots, sliced
• 1 cup celery, coarsely chopped
• 1 clove garlic, minced
• 3 cups cut-up peeled fresh tomatoes or 1 1/2 lbs canned whole tomatoes, cut up
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• fresh ground black pepper
• 1 bay leaf, crumbled
• 4 cups cooked elbow macaroni

Recipe

• 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 20 minutes.
• 5 cook macaroni according to directions on package using unsalted water.
• 6 drain when cooked.
• 7 do not overcook.
• 8 combine reserved bean liquid with water to make 4 cups.
• 9 add liquid, beans, and cooked macaroni to vegetable mixture.
• 10 bring to a boil; cover and simmer until soup is throughly heated.
• 11 stir occasionally.