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Bean and Macaroni Soup Recipe

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Bean and Macaroni Soup Recipe

Prep Time: Cook Time:

Ingredients

  • Great nothern beans, canned | 2.00 cup
  • Olive oil | 1.00 tablespoon
  • White mushrooms raw | 1.00 cup, pieces or slices
  • Onions raw | 1.00 cup, chopped
  • Carrots, raw | 2.00 cup strips or slices
  • Celery, raw | 1.00 cup chopped
  • Garlic, raw | 1.00 Tbsp
  • Tomatoes, orange, raw | 3.00 tomato
  • Spices, sage, ground | 1.00 tsp
  • Spices, thyme, dried | 1.00 tsp, ground
  • Spices, oregano, dried | 0.50 tsp, ground
  • Spices, bay leaf | 1.00 whole
  • Macaroni, whole wheat, cooked | 4.00 cup elbow shaped
Nutrition Facts (Per Serving)

Calories per serving: 115.05 mg

Fat per serving: 1.45 g

Saturated fat per serving: 0.24 g

Protein per serving: 5.68 g

Sodium per serving: 29.87 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Drain beans and reserve liquid.
  2. Rinse beans.
  3. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and minced garlic and sauté for 5 minutes.
  4. Now peel and cut tomatoes into small pieces.
  5. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
  6. Cover and cook over medium heat for 20 minutes.
  7. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
  8. Combine reserved bean liquid with water to make 4 cups.
  9. Add liquid, beans, and cooked macaroni to vegetable mixture.
  10. Bring to boil. Cover and simmer until soup is thoroughly heated.
  11. Stir occasionally.
  12. Take out the bay leaf and serve hot.

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