Bean and Macaroni Soup

This satisfying dish is virtually fat free — it uses just 1 tablespoon of oil for 16 servings.

Keep the Beat: Heart Healthy Recipes by the National Heart Lung and Blood Institute, public domain government resource—original source of recipe
 * Serves: 16

Ingredients

 * 2 cans (16 oz each) great northern beans
 * 1 tbsp olive oil
 * ½ lb fresh mushrooms, sliced
 * 1 cup onion, coarsely chopped
 * 2 cups carrots, sliced
 * 1 cup celery, coarsely chopped
 * 1 clove garlic, minced
 * 3 cups tomatoes, fresh, peeled, cut up (or 1½ lb canned, whole, cut up)
 * 1 tsp dried sage
 * 1 tsp dried thyme
 * ½ tsp dried oregano
 * black pepper, freshly ground
 * 1 bay leaf, crumbled
 * 4 cups 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 garlic and sauté for 5 minutes.
 * 3) Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
 * 4) Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
 * 5) Combine reserved bean liquid with water to make 4 cups.
 * 6) Add liquid, beans, and cooked macaroni to vegetable mixture.
 * 7) Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.