Bean And Macaroni Soup

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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.

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Steps

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Drain beans and reserve liquid , rinse beans.

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Heat oil in a 6-quart kettle.

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Add mushrooms , onion , carrots , celery , and garlic and saute for 5 minutes.

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Add tomatoes , sage , thyme , oregano , pepper , and bay leaf.

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Cover and cook over medium heat 20 minutes.

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Cook macaroni according to directions on package using unsalted water.

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Drain when cooked.

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Do not overcook.

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Combine reserved bean liquid with water to make 4 cups.

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Add liquid , beans , and cooked macaroni to vegetable mixture.

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Bring to a boil.

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Cover and simmer until soup is throughly heated.

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Stir occasionally.

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Ingredients

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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