Bean and Macaroni Soup

• 2 cans (16 oz each) great northern beans

• 1 Tbsp olive oil

• ½ lb fresh mushrooms, sliced

• 1 C onion, coarsely chopped

• 2 C carrots, sliced

• 1 C celery, coarsely chopped

• 1 clove garlic, minced

• 3 C cut-up peeled fresh tomatoes, or 1 ½ lb canned whole tomatoes cut up (canned tomatoes will increase sodium content)

• 1 tsp dried sage

• 1 tsp dried thyme

• ½ tsp dried oregano

• Ground black pepper, to taste

• 1 bay leaf, crumbled

• 4 C cooked elbow macaroni

Directions

• 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 for 20 minutes. Meanwhile, cook macaroni according to package directions, 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. Serve warm.