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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) chopped onion |
1 tablespoon(s) canola oil |
2 garlic cloves, minced |
1 medium tomato, chopped |
2 14 1/2-ounce can(s) chicken or vegetable broth |
1 3/4 cup(s) water |
1/2 teaspoon(s) each dried basil, oregano and celery flakes |
1/4 teaspoon(s) pepper |
3 15 1/2-ounce can(s) great northern beans, rinsed and drained |
1 cup(s) uncooked elbow macaroni |
1 tablespoon(s) minced parsley |
Directions:
1. • In a large saucepan, saute onion in oil until tender; Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
2. • Reduce heat; simmer, uncovered, for 15 minutes or until macaroni is tender. Sprinkle with parsley. Yield: 2 quarts.
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