Bean and Macaroni Soup
yield: 16 servings 
 
2 can  (16 oz) great northern beans
1 Tbsp  olive oil
1/2 lb.  fresh mushrooms, sliced
1 cup  onion, coarsely chopped
2 cup  carrots, sliced
1 cup  celery, coarsely chopped
1 clove  garlic, minced
3 cup  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
  freshly ground black pepper to taste
1   bay leaf, crumbled
4 cup  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. 
 
 
-- 
(ID: 8618) Mirror: rec.food.recipes: Mon, Mar 1, 2004


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