Bean and Macaroni Soup

Recipe by Dancer
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READY IN: 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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