Bean and Macaroni Soup it’s a very delicious meal that combines beans, fresh vegetables, and macaroni in a flavorful broth. Simple herbs like sage, thyme, and oregano add amazing taste, making it both healthy and satisfying. This soup is easy to prepare and perfect for sharing with family or enjoying on a cozy day.
Ingredients:
- 2 cans (16 oz each) great northern beans
- 1 Tbsp 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 fresh tomatoes, peeled and cut up
(or 1 1/2 lb canned whole tomatoes, cut up) - 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- Freshly ground black pepper, to taste
- 1 bay leaf, crumbled
- 4 cups elbow macaroni, cooked
Note: If using canned tomatoes, the sodium content will be higher. To reduce sodium, opt for no-salt-added canned tomatoes.
Instructions
Drain the beans, reserving the liquid, and rinse the beans. Heat the olive oil in a 6-quart kettle. Add the mushrooms, onion, carrots, celery, and garlic, and sauté for 5 minutes. Add the tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes. Cook the macaroni according to the package directions, using unsalted water. Drain when cooked. Do not overcook. Combine the reserved bean liquid with water to make 4 cups. Add the liquid, beans, and cooked macaroni to the vegetable mixture. Bring to a boil, cover, and simmer until the soup is heated through, stirring occasionally.
source ladysrecipes
