Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Bean | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cans (16 oz each) great northern beans
- 1 Tbsp olive oil
- 1/2 lb fresh mushrooms, sliced
- 1 C onion, coarsely chopped
- 2 C carrots, sliced
- 1 C celery, coarsely chopped
- 1 clove garlic, minced
- 3 C 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
- black pepper, freshly ground
- 1 bay leaf, crumbled
- 4 C elbow macaroni, cooked
Directions
1.Drain beans and reserve liquid. Rinse beans.
2.Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and
3.garlic and sauté for 5 minutes.
4.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
5.Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
6.Combine reserved bean liquid with water to make 4 cups.
7.Add liquid, beans, and cooked macaroni to vegetable mixture.
8.Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.