Ingredients
- 1 Tbsp. olive oil
- 8 oz. mushrooms, sliced
- 1 cup chopped onion
- 2 cups sliced carrots
- 1 cup chopped celery
- 1 clove garlic, minced
- 3 cups chopped, peeled tomatoes
- 1 tsp. sage
- 1 tsp. thyme
- ½ tsp. oregano
- Pepper to taste
- 1 bay leaf
- 4 cups whole wheat elbow macaroni
- 2 (16 oz.) cans great northern beans, undrained
- 3⅓ cups water
Tip: Screenshot this list for easy reference while shopping
Instructions
- Heat oil in large, heavy-bottomed pot. Add mushrooms, onion, carrots, celery, and garlic and sauté until just soft (5 minutes).
- Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat until vegetables are tender (20 minutes).
- While vegetables cook, cook macaroni according to directions on package and drain.
- Add beans, water, and cooked macaroni to vegetable mixture.
- Bring to boil. Cover and simmer until soup is thoroughly heated, stirring occasionally (5 minutes). Remove bay leaf and serve.