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Pasta Bean Soup

Source of Recipe

Oldfashionedliving.com


2 cans (16 oz) Great Northern beans
olive oil
1/2 lb. fresh mushrooms, sliced
1 small onion, minced
1 pound baby carrots, halved or quartered
1 cup chopped celery
1 clove garlic, minced
1 large can diced tomatoes
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
4 cups broth
ground black pepper to taste
1 bay leaf
4 cups cooked small pasta (shells, macaroni etc.)

Drain and rinse beans. Drizzle a small amount of olive oil in a large
soup pot. Add mushrooms, onion, carrots, celery, and garlic and
saute for 5 minutes. Add the tomatoes, sage, thyme, oregano, pepper,
and bay leaf. Cover and cook over medium heat 20 minutes. Add the
broth, beans and pasta. Bring to a boil, reduce heat, cover and simmer
until just heated through, stirring occasionally. NOTES: Try different
type of mushrooms---I often add more than it calls for. If you have
pesto on hand, add a tablespoon to the pot. Serve with crusty bread.