Red Bean and Macaroni Soup

Red Bean and Macaroni Soup

 Ingredients:

16-ounce red beans (( or white or brown ) canned )
1½ teaspoons olive oil
¼ pound fresh mushrooms ( sliced )
½ cup  onion ( finely chopped )
1 cup carrots ( sliced )
½ cup celery ( finely chopped )
1 clove garlic ( minced)
1½ cups tomatoes ( peeled, chopped )
½ teaspoon dried sage
½ teaspoon dried thyme
¼ teaspoon dried oregano
1 bay leaf
½ pound uncooked macaroni
 to taste salt and black pepper

Dressing



Drain beans – save the liquid. Rinse the beans.
Heat oil in 4-quart pan. Add mushrooms, onion, carrots, celery and garlic. Sauté 5 minutes.  Add tomato, sage, thyme, oregano, pepper, salt and bay leaf. Cover and cook over medium heat for 20 minutes. Cook macaroni according to package directions. Drain macaroni.  Measure reserved bean liquid. Add water to make 4 cups. Add this mixture and bean mixture to the cooked macaroni.  Bring to a boil. Cover and simmer until soup is heated, stirring occasionally. Remove bay leaf before serving. Bon Appetite.

Serves 8

Cooking time 45 minutes

                       Nutrients per Serving

170 calories
11% calories from fat; 2.0g fat; 0g saturated fat; 0g trans fat
0mg cholesterol; 340mg sodium
34g carbohydrate; 5g dietary fiber; 4g sugars; 8g protein
50% vitamin A; 10% vitamin C; 4% calcium; 20% iron

*The nutritional values are determined by the total ingredients divided by the number of servings for each recipe. Serving sizes may vary.