Nutrition Facts

Serving Size 1 cup
Calories 158
Total Fat 1 g
Saturated Fat less than 1 g
Cholesterol 0 mg
Sodium 154 mg
Potassium 524 mg
Total Carbohydrate 29 g
Dietary Fiber 5 mg
Protein 8 mg

Servings and Times

Servings 16

Ingredients and Preparation

Ingredients Measures
Great northern beans 2 cans (16 oz each)
Olive oil 1 tablespoon
Fresh mushrooms, sliced ½ pound
Onion, coarsely chopped 1 cup
Carrots, sliced 2 cups
Celery, coarsely chopped 1 cup
Garlic, minced 1 clove
Tomatoes, fresh, peeled, cut up 3 cups *
Dried sage 1 teaspoon
Dried thyme 1 teaspoon
Dried oregano ½ teaspoon
Freshly ground black pepper to taste
Bay leaf, crumbled 1
Elbow macaroni, cooked 4 cups

As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though. Try "no salt added" canned tomatoes to keep sodium lower.

  • Drain beans and reserve liquid. Rinse beans.
  • Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
  • Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
  • Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
  • Combine reserved bean liquid with water to make 4 cups.
  • Add liquid, beans, and cooked macaroni to vegetable mixture.
  • Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.