Bean And Macaroni Soup(Servings: 16)

• 32 oz. can Great Northern beans
• 1/2 tsp. salt
• 1 Tbsp. olive oil
• 1/2 lb. fresh mushrooms, sliced
• 1 c. onion, coarsely chopped
• 2 c. carrot, sliced
• 1 c. celery, coarsely chopped
• 1 clove garlic, minced
• 3 c. fresh tomato, peeled and cut up or 1 1/2 lb. canned, whole tomatoes
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1/2 tsp. dried oregano
• 1 pinch black pepper, ground
• 1 bay leaf, crumbled
• 4 c. cooked elbow macaroni

1. Drain beans and reserve liquid.
2. Rinse beans.
3. Heat oil in a 6-quart kettle; add mushrooms, onion, carrot, celery and garlic and saute 5 minutes.
4. Add tomato, sage, thyme, oregano, pepper and bay leaf.
5. Cover and cook over medium heat 20 minutes.
6. Cook macaroni according to package.
7. Drain when cooked.
8. Do not overcook.
9. Add beans and reserved bean liquid (add water to make 4 cups) and cooked macaroni.
10. Bring to a boil; cover and simmer until soup is heated.
11. Stir occasionally.

great northern beans, salt, olive oil, fresh mushrooms, onion, carrot, celery, clove garlic, fresh tomato, sage, thyme, oregano, black pepper, bay leaf, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992823 (may not work)