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Bean and Macaroni Soup

June 10, 2008 - 7:30am
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Bean and Macaroni Soup


Nutrition Facts

Serving Size1 cup
Total Fat1 g
Saturated Fatless than 1 g
Cholesterol0 mg
Sodium154 mg
Potassium524 mg
Total Carbohydrate29 g
Dietary Fiber5 mg
Protein8 mg

Servings and Times


Ingredients and Preparation

Great northern beans2 cans (16 oz each)
Olive oil1 tablespoon
Fresh mushrooms, sliced½ pound
Onion, coarsely chopped1 cup
Carrots, sliced2 cups
Celery, coarsely chopped1 cup
Garlic, minced1 clove
Tomatoes, fresh, peeled, cut up3 cups*]]>
Dried sage1 teaspoon
Dried thyme1 teaspoon
Dried oregano½ teaspoon
Freshly ground black pepper to taste
Bay leaf, crumbled1
Elbow macaroni, cooked4 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.

  1. Directions
  2. Drain beans and reserve liquid. Rinse beans.
  3. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
  4. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
  5. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
  6. Combine reserved bean liquid with water to make 4 cups.
  7. Add liquid, beans, and cooked macaroni to vegetable mixture.
  8. 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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