Bean-Macaroni Soup
A hearty bean and macaroni soup blending savory vegetables, herbs, and tender beans, perfect for comforting meals and suitable for vegetarians seeking a flavorful, nutritious dish.
Ingredients
Instructions
- Heat oil in a 6-quart kettle.
- Drain the cans of Northern beans.
- Add sliced mushrooms and chopped vegetables; sauté for 5 minutes.
- Add peeled, chopped tomatoes and spices (sage, thyme, oregano, crumbled bay leaf).
- Cook for 20 minutes.
- Cook elbow macaroni until tender; drain.
- Add beans and water to the mixture to make 4 cups cooked macaroni.
- Bring to a boil, cover, and simmer until hot.
Tips & Substitutions
For a heartier soup, consider adding diced potatoes or spinach for extra nutrition. If Northern beans are unavailable, Great Northern or cannellini beans work well as substitutes. To enhance flavor, sauté the garlic with the vegetables to release its aroma before adding. Don't forget to taste and adjust seasoning as needed, especially if you prefer a bolder flavor profile.
Serving Suggestions
Serve this comforting Bean-Macaroni Soup with crusty bread or a side salad for a complete meal. A sprinkle of fresh herbs or grated Parmesan on top adds a nice touch. It pairs beautifully with a light dessert like Strawberry Angel Food Torte for a satisfying finish. Enjoy it as a hearty lunch or dinner option, perfect for chilly days.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a little water or broth if the soup has thickened. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Bean-Macaroni Soup contains roughly 897 calories, with 10g protein, 73g carbohydrates, and 71g fat. It is an excellent source of iron (160% of the Daily Value), dietary fiber (107% of the Daily Value), and calcium (79% of the Daily Value). It also contributes 30g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dried beans instead of canned?
Yes, you can use dried beans. Soak and cook them according to package instructions before adding to the soup. Remember that dried beans will require more time to prepare, so plan accordingly. This can enhance the flavor of the soup since you'll have control over the seasoning during the cooking process.
Is this soup vegan-friendly?
Absolutely! This Bean-Macaroni Soup is naturally vegan as it contains no animal products. To keep it vegan, ensure that any broth or additional ingredients you use are plant-based. It’s a great option for those following vegan recipes or looking for a healthy, plant-based meal.
What can I add for extra protein?
To boost the protein content, consider adding cooked lentils or quinoa to the soup. You could also incorporate tofu or tempeh for a meat alternative. These options not only enhance the nutritional value but also add interesting textures and flavors to the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).