Bean, Vegetable and Pasta Soup

March 20, 2024

Ingredients

Olive oil½ cup
Onion, fresh or frozen, small diced4 pounds
Carrots, diced, fresh or frozen4 pounds
Celery, small diced4 pounds
Mushrooms, sliced, canned48 ounces
Garlic, minced⅓ cup
Tomatoes, diced, canned, reserve juice#10 cans2 each
Vegetable stock, low sodium2 gallons
Bay leaves6 each
Beans (white, red, or brown), canned, drained, and rinsed13 pounds
Enriched macaroni/pasta or whole-wheat macaroni/pasta8 pounds
Sage, ground(1 tablespoon, 1 teaspoon)1.33 tablespoons
Thyme, dry(1 tablespoon, 1 teaspoon)1.33 tablespoons
Oregano, dry2 teaspoons
Black pepper, ground2 teaspoons

Instructions

  1. Heat oil in a steam kettle or large stockpot.
  2. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do not brown.
  3. Add mushroom, garlic, tomatoes and bay leaves and bring to simmer.
  4. Add vegetable broth, and drained beans. Return to simmer.
  5. Add macaroni and cook for 10-15 minutes, or just until macaroni is tender.
  6. Add sage, thyme, oregano and black pepper and serve. Serve 1 cup (8 ounces).