Bean and Macaroni Soup

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This satisfying dish is virtually fat free — it uses just 1 tablespoon of oil for 16 servings.

Keep the Beat: Heart Healthy Recipes by the National Heart Lung and Blood Institute, public domain government resource—original source of recipe

  • Serves: 16



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