Bean-Macaroni Soup - cooking recipe

Ingredients

2 cans Northern beans
1 Tbsp. olive oil
1/2 lb. mushrooms, sliced
chopped celery
1 clove garlic
3 c. peeled, chopped tomatoes
1 tsp. sage
1 tsp. thyme
1 c. onion, chopped
1 tsp. dried oregano
1 bay leaf, crumbled
1 c. sliced carrots
4 c. cooked elbow macaroni

Preparation

Heat oil in 6-quart kettle.
Drain beans.
Add mushrooms and vegetables; saute 5 minutes.
Add tomatoes and spices.
Cook for 20 minutes.
Cook macaroni; drain.
Add beans and water to make 4 cups cooked macaroni.
Bring to boil; cover and simmer until hot. Makes 16 servings.