Bean and Macaroni Soup
Yield: 16 servings
2 cans (16 oz) great northern beans 1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced 1 cup onion, coarsely chopped 2 cup carrots, sliced 1 cup celery,
coarsely chopped 1 clove garlic, minced 3 cup cut-up peeled fresh tomatoes or 1-1/2 lbs canned
whole tomatoes cut up 1 tsp dried sage 1 tsp dried thyme
2/2 tsp dried oregano Freshly ground black pepper to taste 1 bay leaf, crumbled 4 cup 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 thoroughly heated. Stir occasionally.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗