Nutrition Facts
Serving Size
1 cup
Calories
158
Total Fat
1 g
Saturated Fat
less than 1 g
Cholesterol
0 mg
Sodium
154 mg
Potassium
524 mg
Total Carbohydrate
29 g
Dietary Fiber
5 mg
Protein
8 mg
Ingredients and Preparation
Ingredients
Measures
Great northern beans
2 cans (16 oz each)
Olive oil
1 tablespoon
Fresh mushrooms, sliced
½ pound
Onion, coarsely chopped
1 cup
Carrots, sliced
2 cups
Celery, coarsely chopped
1 cup
Garlic, minced
1 clove
Tomatoes, fresh, peeled, cut up
3 cups
*
Dried sage
1 teaspoon
Dried thyme
1 teaspoon
Dried oregano
½ teaspoon
Freshly ground black pepper to taste
Bay leaf, crumbled
1
Elbow macaroni, cooked
4 cups
As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though. Try "no salt added" canned tomatoes to keep sodium lower.
Directions
- Drain beans and reserve liquid. Rinse beans.
- Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
- Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.