Recipe: Bean and Macaroni Soup

Bean and Macaroni Soup
rec.food.recipes/LuckyTrim/2004
Yield: 16 servings

2 cans (16 oz) great northern beans
1 Tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cup carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cup 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
Freshly ground black pepper to taste
1 bay leaf, crumbled
4 cup 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 thoroughly heated. Stir occasionally.