Bean Counter Chowder

• 1/2 cup chopped onion
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 medium tomato, chopped
• 2 cans (14-1/2 ounces each) chicken or vegetable broth
• 1-3/4 cups water
• 1/2 teaspoon each dried basil, oregano and celery flakes
• 1/4 teaspoon pepper
• 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 cup uncooked elbow macaroni
• 1 tablespoon minced parsley

1. In a large saucepan, saute onion in oil until tender; Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
2. Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.

onion, canola oil, garlic, tomato, chicken, water, basil, pepper, beans, elbow macaroni, parsley

Taken from www.tasteofhome.com/recipes/bean-counter-chowder/ (may not work)