Bean and Macaroni SOUP
Bean and Macaroni SOUP
INGREDIENTS
1 cup (about 1 medium) yellow onion, chopped
2 cups (about 4 medium) carrots, diced
2 tbsp water
1 (15 oz) can pinto beans, drained and rinsed
2 cups (about 2 large) tomatoes, chopped
1/2 tsp garlic powder
1/2 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
4 cups low-sodium, fat-free broth, chicken or vegetable
1 1/2 cups whole wheat elbow macaroni, uncooked
1/4 tsp salt
1/8 tsp ground black pepper
1/4 cup fat-free shredded cheddar cheese (optional)
DIRECTIONS
Cook vegetables: Put onion and carrots into large pot over medium heat. Cook 5 min, stirring occasionally. Add 1–2 tbsp water if it begins to stick.
Add base ingredients: Add beans, chopped tomatoes, garlic powder, basil, oregano, thyme, and broth. Stir to combine. Bring to a gentle boil (large bubbles breaking the surface).
Cook pasta: Add macaroni. Reduce heat to medium. Cook until pasta is al dente (tender but slightly firm when bitten); see pasta package for approximate timing. Stir frequently to prevent sticking. Add small amounts of water if liquid reduces too much.
Season: Stir in salt and black pepper. Taste and adjust if needed.
Serve: Ladle a 1 1/2 cup serving into each bowl. Top with fat-free cheddar cheese if using.
TIPS
For thicker soup, let it sit 5–10 min after cooking. Pasta will absorb more liquid and naturally thicken broth without adding fat.
Watching your sodium? Consider using no-salt-added pinto beans.
ESTIMATED NUTRITION PER SERVING:
The information provided here is for educational purposes only and is not intended as medical or nutritional advice. Do not use ingredients that you are allergic to. Make sure food is cooked to a safe temperature and refer to an official food safety authority if unsure. Nutritional values are estimates only; always check nutrition labels of ingredients for actual values. Consult with a qualified healthcare professional before making any changes to your diet or lifestyle.
