Macaroni and bean soup
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.