Vegetarian

Bean and Macaroni Soup is for Soup.

Bean and Macaroni Soup takes several minutes to prepare.

Bean and Macaroni Soup takes several minutes to cook.

Bean and Macaroni Soup makes 16 servings.

The ingredients for Bean and Macaroni Soup are:

2 (16 oz.) cans Great Northern beans

1 Tbs. olive oil
1/2 lb. fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cup carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced

3 cups cut-up peeled fresh tomatoes or 1? lbs. canned whole tomatoes cut up
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
Black pepper, to taste
1 bay leaf, crumbled

4 cups cooked elbow macaroni

Here is how you make Bean and Macaroni Soup:

Drain beans and reserve liquid. Rinse beans.Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saut? 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.Serving Size: Makes16 (1 cup) servingsNumber of Servings: 16Recipe submitted by SparkPeople user PAULSTGEORGE.

The nutritional information for Bean and Macaroni Soup is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 156.4

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 76.6 mg
• Total Carbs: 29.3 g
• Dietary Fiber: 5.0 g
• Protein: 7.6 g

Bean and Macaroni Soup is Italian cuisine.