Meals Matter

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Contributed By: mhcooke
Sparkpeople.com

This cholesterol-free tasty dish is virtually fat free and is prepared with only 1 tablespoon of oil for 16 servings

Ingredients

2 cans (16 oz. each) great northern beans

1 tablespoon Olive oil

1/2 lb. Fresh mushrooms, sliced

1 cup Onion, coarsely chopped

2 cup Carrots, sliced

1 cup Celery, coarsely chopped

1 clove Garlic, minced

3 cups Peeled fresh tomatoes, diced, or 1-1/2 lbs. canned diced tomatoes

1 teaspoon Dried sage

1 teaspoon Dried thyme

1/2 teaspoon Dried oregano

Black pepper to taste

1 Bay leaf, crumbled

4 cups Cooked elbow macaroni

Preparation

1. Drain beans and reserve liquid. Rinse beans.

2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and sauté 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 thoroughly heated. Stir occasionally.

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