Bean And Macaroni Soup
This cholesterol-free dish is virtually fat-free, prepared with only 1
tablespoon of oil for 16 servings.
2 cans (16 oz.) Great Northern beans
1 T. olive oil
1/2 lb. mushrooms, sliced
1 C. onion, coarsely chopped
2 C. carrots, sliced
1 C. celery, coarsely chopped
1 clove garlic, minced
3 C. cut-up, peeled fresh tomatoes
or 1 1/2 lb. canned whole tomatoes, cut up
1 t. dried sage
1 t. dried thyme
1/2 t. dried oregano
black pepper, to taste
1 bay leaf, crumbled
4 C. cooked elbow macaroni
Drain beans and reserve liquid. Rinse beans. Heat oil in a 6-quart kettle. Add
mushrooms, onion, carrots, celery, garlic. Saute 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, bay leaf. Cover
and cook over medium heat 20 minutes.
Cook macaroni according to package directions 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 a boil; cover and simmer until soup is thoroughly
heated. Stir occasionally.