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Soups & stews

Bean & Macaroni Soup
This simple, nourishing soup will be sure to leave you satisfied on a cool winter's evening. To store the leftovers for the longest life, you can also store the macaroni separately to prevent it from soaking up the liquid.Tip: If you use canned tomatoes, choose a low sodium or no-salt-added product for the best nutrition.
1 Tbsp. olive oil
8 oz. mushrooms, sliced
1 cup chopped onion
2 cups sliced carrots
1 cup chopped celery
1 clove garlic, minced
3 cups chopped, peeled tomatoes
1 tsp. sage
1 tsp. thyme
1/2 tsp. oregano
Pepper to taste
1 bay leaf
4 cups whole wheat elbow macaroni
2 (16 oz.) cans great northern beans, undrained
3 1/3 cups water
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Bean & Macaroni Soup

Bean & Macaroni Soup

Bean & Macaroni Soup
Three Stars Guiding Stars
  • Servings:16 (143 g)
  • Prep Time:45 minutes
  • Cook Time:0 minutes
1. Heat oil in large, heavy-bottomed pot. Add mushrooms, onion, carrots, celery, and garlic and saute until just soft (5 minutes).
2. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat until vegetables are tender (20 minutes).
3. While vegetables cook, cook macaroni according to directions on package and drain.
4. Add beans, water, and cooked macaroni to vegetable mixture.
5. Bring to boil. Cover and simmer until soup is thoroughly heated, stirring occasionally (5 minutes). Remove bay leaf and serve.