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Categories:
beans bacon elbow macaroni olive oil mushrooms onion celery carrots clove garlic tomatoes sage thyme oregano bay leaf parsley pepper Parmesan cheese
Viewed: 66 - Published at: 7 years agoIngredients
- 1 1/2 c. dried navy beans
- 1/4 lb. bacon, cut in 1-inch cubes
- 2 c. elbow macaroni
- 2 Tbsp. olive oil
- 1/2 lb. mushrooms, sliced
- 1 large onion, sliced
- 2 c. celery, sliced
- 2 c. carrots, sliced
- 1 clove garlic, finely chopped
- 3 c. tomatoes
- 1 tsp. sage
- 1 tsp. thyme
- 1 tsp. oregano
- 1 bay leaf
- parsley
- pepper
- grated Parmesan cheese
Method
- Combine beans with 6 cups cold water in large bowl. Refrigerate overnight.
- Next day, simmer beans, bacon and 1 teaspoon salt for 2 hours, covered.
- Meanwhile, gently saute mushrooms, onions, celery, carrots and garlic in hot oil.
- Do not brown.
- Add tomatoes, sage, thyme, oregano and bay leaf.
- Stir to blend.
- Then add to bean mixture.
- Cook macaroni, drain and add to soup.
- Simmer gently.
- Add parsley, pepper and cheese to taste before serving.
