Bean and Macaroni Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
2 cans (16 oz) great northern beans
1 tablespoon olive oil
1/2 pound fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups peeled tomatoes, cut up
OR
1 1/2 pound canned whole tomatoes cut up
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Freshly ground black pepper to taste
1 bay leaf, crumbled
4 cups cooked elbow macaroni

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Directions:

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 thoroughly heated. Stir occasionally.

This recipe from CDKitchen for Bean and Macaroni Soup serves/makes 16