 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tbsp. of oil. You can eat the whole pot. I have a trick after reading the reviews about the pasta soaking up the liquid. Cook the pasta seperate and drain put in a bowl next to the soup for serving. Put 2 or three good size spoonfuls in bottom of bowl then ladle the soup over it. Thats how i do it with pasta and rice soups. Ingredients:
2 (16 ounce) cans great northern beans |
1 tablespoon olive oil |
1/2 lb fresh mushrooms, sliced |
1 cup onion, coarsely chopped |
2 cups carrots, sliced |
1 cup celery, coarsely chopped |
1 clove garlic, minced |
3 cups cut-up peeled fresh tomatoes or 1 1/2 lbs canned whole tomatoes, cut up |
1 teaspoon dried sage |
1 teaspoon dried thyme |
1/2 teaspoon dried oregano |
fresh ground black pepper |
1 bay leaf, crumbled |
4 cups cooked elbow macaroni |
Directions:
1. Drain beans and reserve liquid, rinse beans.
2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over medium heat 20 minutes.
5. Cook macaroni according to directions on package using unsalted water.
6. Drain when cooked.
7. Do not overcook.
8. Combine reserved bean liquid with water to make 4 cups.
9. Add liquid, beans, and cooked macaroni to vegetable mixture.
10. Bring to a boil; cover and simmer until soup is throughly heated.
11. Stir occasionally.
|
|