Nutrition info - Recipes

Macaroni Bean Soup

Stick a feather in your cap and call it macaroni bean soup. This healthy bean soup is loaded with nutrition. Get your five a day in one great dish.

Macaroni Bean Soup


For 1 people

  • 32 ounce(s) great northern beans
  • 1 tablespoon(s) olive oil
  • 1/2 pound(s) fresh mushrooms, sliced
  • 1 cup(s) onion, coarsely chopped
  • 2 cup(s) carrots, sliced
  • 1 cup(s) celery, coarsely chopped
  • 1 clove garlic, minced
  • 1 1/2 pound(s) canned whole tomatoes cut up
  • 1 teaspoon(s) dried sage
  • 1 teaspoon(s) dried thyme
  • 1/2 teaspoon(s) dried oregano
  • 1 dash(es) black pepper
  • 1 bay leaf, crumbled
  • 4 cup(s) cooked elbow macaroni


Drain beans and reserve liquid. Rinse beans. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook. Combine reserved bean liquid with water to make 4 cups. Add liquid, beans, and cooked macaroni to vegetable mixture. Bring to a boil; cover and simmer until soup is thoroughly heated. Stir occasionally.

Nutrition facts

  • Kcal: 8319.97 kcal
  • Fibers (g): 473.96g
  • Sodium (mg): 23851.88mg
  • Carbs: 1574.63g
  • Fat: 19.94g
  • Saturated fat (g): 3.18g
  • Proteins: 489.16g