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 |
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| 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.
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