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Bean and Legume Soups

Bean and Macaroni Soup
1 3/4 cups elbow macaroni (4 cups cooked)
1 Tbsp. olive oil
2 cups sliced carrots
1 cup coarsely chopped onion
1 cup coarsely chopped celery
1/2 lb. fresh mushrooms, trimmed and sliced
1 clove garlic, minced
2 (14.5 oz.) cans no-salt-added, peeled, chopped tomatoes with tomato juice
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
3/4 tsp. freshly ground black pepper
1 bay leaf
2 (16 oz.) cans Great Northern or cannellini beans
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Bean and Macaroni Soup

Bean and Macaroni Soup

Bean and Macaroni Soup
Two Stars Guiding Stars
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:35 minutes
1. Cook macaroni al dente in boiling unsalted water, about 8 to 10 minutes (do not overcook). Drain well and set aside.
2. In a 6-quart soup pot, heat oil over medium-high heat. Add carrots, onion celery, mushrooms, and garlic. Cook, stirring frequently, 5 minutes
3. Add tomatoes and their juice, sage, thyme, oregano, black pepper, and bay leaf. Reduce heat to medium and cook, covered, for 20 minutes, stirring occasionally.
4. Drain beans in a colander, reserving liquid. Rinse beans and set aside.
5. Add enough water to reserved bean liquid to equal 3 cups. Add bean/water mixture, reserved beans, and reserved macaroni to soup. Bring to a boil. Cover and simmer until soup is heated, stirring occasionally. Remove bay leaf; serve immediately.
Source: Hannaford fresh Magazine, January - February 2007