Bean and Macaroni Soup

by user Elocina

Info
Cook Time:

Serves: 16

Ingredients

 * 2 cans (16 oz each) great northern beans


 * 1 Tbsp olive oil


 * 1/2 lb fresh mushrooms, sliced


 * 1 C onion, coarsely chopped


 * 2 C carrots, sliced


 * 1 C celery, coarsely chopped


 * 1 clove garlic, minced


 * 3 C tomatoes, fresh, peeled, cut up (or 1 1/2 lb canned, whole, cut up)


 * 1 tsp dried sage


 * 1 tsp dried thyme


 * 1/2 tsp dried oregano


 * black pepper, freshly ground


 * 1 bay leaf, crumbled


 * 4 C elbow macaroni, cooked

Directions
1.Drain beans and reserve liquid. Rinse beans.

2.Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and

3.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.

From Tmp, a Wikia wiki.

From Recipes Wiki, a Wikia wiki.