Elbows & Bean
You’re bound to get your daily dose of nutrients in this pasta and beans medley. Loaded with fresh vegetables, this winning combo is chock full of goodness. It’s good to eat… and good for you as well.
Ingredients
- 4 cup(s) great northern beans
- 1 tablespoon(s) olive oil
- 8 ounce(s) fresh mushrooms, sliced
- 1 cup(s) onion, coarsely chopped
- 2 cup(s) carrots, sliced
- 1 cup(s) celery, coarsely chopped
- 1 clove garlic, minced
- 3 cup(s) tomatoes, fresh, peeled, cut up
- 1 teaspoon(s) dried sage
- 1 teaspoon(s) dried thyme
- 1/2 teaspoon(s) dried oregano
- 1 dash(es) Freshly ground black pepper, to taste
- 1/4 teaspoon(s) bay leaves (1 bay leaf, crumbled)
- 4 cup(s) elbow macaroni, cooked
Instructions
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Drain beans and reserve liquid.
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Rinse beans.
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Heat oil in 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 for 20 minutes.
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Cook macaroni according to directions on pkg.
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, 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 boil.
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Cover and simmer until soup is thoroughly heated stirring occasionally.
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Ready in 35 min.
Nutrition
Calories: 2173.39kcalCarbohydrates: 402.43gProtein: 101.66gFat: 20.39gSaturated Fat: 3.18gSodium: 3148.28mgFiber: 85.59gSugar: 33.36g
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