Adapted from the National Heart, Lung, and Blood Institutes of Health, US Department of Health and Human Services
| 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 | 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.