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Bean and Macaroni Soup
Nutrition Facts
| Serving Size | 1 cup |
| Calories | 158 |
| Total Fat | 1 g |
| Saturated Fat | less than 1 g |
| Cholesterol | 0 mg |
| Sodium | 154 mg |
| Potassium | 524 mg |
| Total Carbohydrate | 29 g |
| Dietary Fiber | 5 mg |
| Protein | 8 mg |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Great northern beans | 2 cans (16 oz each) |
| Olive oil | 1 tablespoon |
| Fresh mushrooms, sliced | ½ pound |
| Onion, coarsely chopped | 1 cup |
| Carrots, sliced | 2 cups |
| Celery, coarsely chopped | 1 cup |
| Garlic, minced | 1 clove |
| Tomatoes, fresh, peeled, cut up | 3 cups* |
| Dried sage | 1 teaspoon |
| Dried thyme | 1 teaspoon |
| Dried oregano | ½ teaspoon |
| Freshly ground black pepper to taste | |
| Bay leaf, crumbled | 1 |
| Elbow macaroni, cooked | 4 cups |
As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though. Try "no salt added" canned tomatoes to keep sodium lower.
- Directions
- Drain beans and reserve liquid. Rinse beans.
- Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
- Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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