astray recipes: Macaroni and bean soup

Categories: Italian3
Yield: 1 servings

Measure	Ingredient
1	Carrot chopped
2 tablespoons	Olive oil
2 cups	Small white beans; (navy)
2	Cloves garlic chopped
	(soaked overnite with 1 tb
1 large	Onion chopped
	Baking soda in 1 qt water-
1	Celery stalk chopped
	Removes the gassy effect)
1 tablespoon	Flour
2	13 oz can - beef broth
1	8 ounce can tomato sauce
6 cups	Water; (6 to 8)
¼ pounds	Ditalini macaroni
2 slices	Salt pork or bacon
	Grated cheese for serving
	Diced

Here's another soup that can feed an army and be a complete meal with bread and salad. Soak beans overnight. Drain and rinse beans well. Place oil in large pot and sauté‚salt pork. Add all veggies and sauté‚until translucent.

Add flour and stir well. Add beans, broth, water and tomato sauce. Bring to boil and then simmer for 2 hours. When beans are soft, taste for salt and pepper. Add pasta and simmer until pasta is tender. Serve with cheese on the side for topping.

Per serving: 1780 Calories (kcal); 33g Total Fat; (15% calories from fat); 95g Protein; 290g Carbohydrate; 0mg Cholesterol; 1467mg Sodium Food Exchanges: 18 Grain(Starch); 5 Lean Meat; 2½ Vegetable; 0 Fruit; 5 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

macaroni and bean soup