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Macaroni Soup
Date added: March 2, 2008
This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings.
- Servings: 12 change
- Calories per serving: 176
- Prep time: 15
- Cook time: 60
Ingredients
- 4 cup mixed canned beans
- 1 tbsp olive oil
- 1/2 pound white mushrooms sliced
- 1 cup onions chopped
- 2 cup carrots chopped
- 1 cup celery chopped
- 1 garlic cloves minced
- 3 cup canned diced tomatoes
- 1 tsp ground sage
- 1 tsp thyme
- 1/2 tsp ground oregano
- to taste black pepper
- 1 bay leaf
- 4 cup cooked elbow macaroni
Recipe Method
1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 176 | 9% |
| Fat 2g | 2% |
| Cholesterol 0mg | 0% |
| Sodium 270mg | 11% |
| Carbohydrates 32g | 9% |
Recipe submitted by
Jeremy Mitchell - Ask a question
Jeremy has published nine recipes, rated on average 4.33 out of 5 by three other members.
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