BEAN & MACARONI SOUP

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BEAN & MACARONI SOUP

 

This cholesterol-free tasty dish is virtually fat free

and is prepared with only 1 tablespoon of oil for 16

servings.

 

2 cans (16 oz) 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 cut-up peeled fresh tomatoes or 1-1/2 lbs canned

whole

tomatoes cut up

1 tsp dried sage

1 tsp dried thyme

1/2 tsp dried oregano

to taste black pepper

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, and garlic and saute for 5 minutes.

Add tomatoes, sage, thyme, oregano, pepper, and bay

leaf.

Cover and cook over medium heat 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 a boil; cover and simmer until soup is

throughly heated. Stir occasionally.

Yield: 16 servings--Serving Size: 1 cup

 

Each serving provides:

 

Calories: 158

Total fat: 1 g

Saturated fat: less than 1 g

Cholesterol: 0 mg

Sodium: 154 mg*

 

 

* If using canned tomatoes, sodium would be higher.

 

 

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