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BEAN & MACARONI SOUP
This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.
2 cans |
(16 oz) great northern beans |
1 Tbsp |
olive oil |
1/2 lb |
fresh mushrooms, sliced |
1 C |
onion, coarsely chopped |
2 C |
carrots, sliced |
1 C |
celery, coarsely chopped |
1 clove |
garlic, minced |
3 C |
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 |
to taste |
black pepper |
1 |
bay leaf, crumbled |
4 C |
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 throughly heated. Stir occasionally.
Yield: 16 servings--Serving Size: 1 cup
Each serving provides:
Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*
* If using canned tomatoes, sodium would be higher. Poll();
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