| 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.
- 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.
