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great for a "crowd" or 1/2 it for smaller groups


Bean and Macaroni Soup

This satisfying dish is virtually fat free — it uses just 1 tablespoon of oil for 16 servings.

Yield: 16 servings
Serving size: 1 cup

2 cans (16 oz each) great northern beans
1 tbsp olive oil
1/2 lb fresh mushrooms, sliced
1 cup onion, coarsely chopped
2 cups carrots, sliced
1 cup celery, coarsely chopped
1 clove garlic, minced
3 cups tomatoes, fresh, peeled, cut up (or 1 1/2 lb canned, whole, 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 cups elbow macaroni, cooked

*If using canned tomatoes, sodium content will be higher. Try no-salt-added canned tomatoes to keep sodium lower.

1. Drain beans and reserve liquid. Rinse beans.

2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauti for 5 minutes.

3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.

4. 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 boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.

Each serving provides:

Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg
Total fiber: 5 mg
Protein: 8 mg
Carbohydrates: 29 g
Potassium: 524 mg

Kinda high in carbs for the diabetics. But fortunately I am not a diabetic. This sound soooo good.

Sounds delicious!!!