Description
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
- Great Northern Beans
- Olive Oil
- Fresh Mushrooms
- Onion
- Carrots
- Celery
- Garlic
- Fresh Tomatoes
- Dried Sage
- Dried Thyme
- Dried Oregano
- Fresh Ground Black Pepper
- Bay Leaf
- Elbow Macaroni
Instructions
- 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 throughly heated
- Stir occasionally