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==
# Drain beans and reserve liquid. Rinse beans.
# Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
# Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.
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Category:Great Northern bean Recipes
Category:Healthy Main Dishes
Category:Healthy Side Dishes
Category:Healthy Soups
Category:Low-fat Recipes
Category:Macaroni Recipes
Category:Vegan soup Recipes