Bean and Macaroni Soup

2 cans (16 oz each) great northern beans
1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 C onion, coarsely chopped
2 C carrots, sliced
1 C celery, coarsely chopped
1 clove garlic, minced
3 C tomatoes, fresh, peeled, cut up (or 1 1/2 lb canned, whole, cut up)*
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano to taste black pepper, freshly ground
1 bay leaf, crumbled
4 C elbow macaroni, cooked


*If using canned tomatoes, sodium content will be higher.
Try no salt added canned tomatoes to keep sodium lower.

1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
4. 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.

Yield: 16 servings
Serving size: 1 cup
Each serving provides:
Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg
Total fiber: 5 mg
Protein: 8 mg
Carbohydrates: 29 g
Potassium: 524 mg