Soup Recipes

Bean and Macaroni Soup

2 cans (16 oz) great northern beans
1 Tbsp olive oil
1/2 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 1-1/2 lbs canned whole tomatoes cut up
1 tsp dried sage 1 tsp dried thyme 1/2 tsp dried oregano to taste black pepper
1 bay leaf, crumbled
4 C cooked elbow macaroni

Drain beans and reserve liquid. Rinse beans. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat 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 a boil; cover and simmer until soup is throughly heated. Stir occasionally.

16 servings--Serving Size: 1 cup