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Bean & Macaroni Soup (16)

Source of Recipe

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Bean & Macaroni Soup (16)

Sparkpeople.com
Reviews rate this recipe 4.1 of 5 stars.
Yield: 16 servings--Serving Size: 1 cup

This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.

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

Directions:
1.Drain beans and reserve liquid. Rinse beans.

2.Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.

3.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.

4.Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.

5.Combine reserved bean liquid with water to make 4 cups.

6.Add liquid, beans, and cooked macaroni to vegetable mixture.

7.Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

One serving equals: Calories 148.9; Total Fat 2.1 g (Saturated Fat 0.3 g, Polyunsaturated Fat 0.4 g, Monounsaturated Fat 1.1 g); Cholesterol 0.0 mg; Sodium 146.4 mg; Potassium 441.0 mg; Total Carbohydrate 26.8 g; Dietary Fiber 5.7 g; Sugars 0.0 g; Protein 7.0 g