Bean & Macaroni Soup - 3 Guiding Stars
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This simple, nourishing soup will be sure to leave you satisfied on a cool winter’s evening. To store the leftovers for the longest life, you can also store the macaroni separately to prevent it from soaking up the liquid.


  • 1 Tbsp. olive oil
  • 8 oz. mushrooms, sliced
  • 1 cup chopped onion
  • 2 cups sliced carrots
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 1 (28 oz.) can diced tomatoes, drained
  • 1 tsp. sage
  • 1 tsp. thyme
  • ½ tsp. oregano
  • Pepper to taste
  • 1 bay leaf
  • 4 cups whole wheat elbow macaroni
  • 2 (16 oz.) cans great northern beans, undrained
  • 3⅓ cups water


  1. Heat oil in large, heavy-bottomed pot. Add mushrooms, onion, carrots, celery, and garlic and sauté until just soft (5 minutes).
  2. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat until vegetables are tender (20 minutes).
  3. While vegetables cook, cook macaroni according to directions on package and drain.
  4. Add beans, water, and cooked macaroni to vegetable mixture.
  5. Bring to boil. Cover and simmer until soup is thoroughly heated, stirring occasionally (5 minutes). Remove bay leaf and serve.
Nutritional analysis per serving: Calories 380; Total Fat 3g (4% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 690mg (30% DV); Total Carbohydrate 75g (27% DV); Dietary Fiber 13.5g (46% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 10% DV; Iron 20% DV; Potassium 20% DV; Molybdenum 200% DV; Manganese 100% DV; Copper 60% DV.
Recipe by Guiding Stars at
© 2023 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796