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Old 03-16-2009, 03:17 PM
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Luckytrim Luckytrim is offline
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Default Bean and Macaroni Soup

Bean and Macaroni Soup
Yield: 16 servings
2 cans (16 oz) 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 cut-up peeled fresh tomatoes or 1-1/2 lbs canned whole tomatoes cut up
1 tsp dried sage
1 tsp dried thyme
1/2 tsp dried oregano

tsp cayenne
1 tsp Freshly ground black pepper, or to taste
1 bay leaf, crushed
4 cups cooked elbow macaroni

Drain beans and reserve liquid. Rinse beans.
Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
Combine reserved bean liquid with water to make 4 cups.
Add liquid, beans, and cooked macaroni to vegetable mixture.
Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally.

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Old 03-16-2009, 07:00 PM
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Default Re: Bean and Macaroni Soup

Mmmm another goodie, Lucky! SAVED!!!

I almost always have everything in the recipe, in my pantry or fridge.

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