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Notice: Effective November 1st, 2024, this website will no longer be available.
Beginning January 1, 2024, the administration of behavioral health services transitioned to Health Net. For additional provider resources and information, please visit Health Net of California or Health Net of Oregon . For members, please visit the Health Net ProviderSearch to find a behavioral health provider.

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Bean and Macaroni Soup

Date: 02/03/20

(Serves 16)

You can serve soup as a starter or as a meal, and this one is no exception – especially when it’s this flavorful, filling, and hearty! Bean and macaroni soup has Italian roots. Also called pasta e fagioli, it’s wonderful served with a mixed greens side salad, and perhaps some crusty, whole grain bread. Chock full of beans and veggies, you’ll get lots of nutritious fiber in this dish (plus lots of raves, and leftovers, too, since it serves so many). Each one cup serving (without adding any grated parmesan cheese) is 158 calories, zero cholesterol, 1 g fat, and 154 mg sodium. (But you may want to treat yourself with a small sprinkle. That’s Italian!)  

Ingredients:

2 cans (16 oz. each) great northern beans

1 tbsp. olive oil

1/2 lb. fresh mushrooms, sliced

1 cup onion, coarsely chopped

2 cups carrots, sliced

1 cup celery, coarsely chopped

1 clove garlic, minced

3 cups cut and peeled fresh tomatoes, or 1 1/2 lbs. canned whole tomatoes cut up (low-sodium, or drained and rinsed)*

1 tsp. dried sage

1 tsp. dried thyme

1/2 tsp. dried oregano

Ground black pepper, to taste

1 bay leaf, crumbled

4 cups cooked elbow macaroni

Sprinkle of parmesan cheese may be added.**

Drain beans and reserve liquid. Rinse beans. Heat oil in a six-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for five minutes. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes. Meanwhile, cook macaroni according to package directions, using unsalted water. Drain when cooked. Do not overcook. Combine reserved bean liquid with water to make four cups. Add liquid, beans, and cooked macaroni to vegetable mixture. Bring to a boil; cover, and simmer until soup is heated through. Stir occasionally. Serve warm.

* Using canned tomatoes may increase sodium content.

**Additional items (like adding cheese), will alter nutritional content.

Recipe adapted from: www.nhlbi.nih.gov

This information is not intended as a substitute for professional medical care. Please always follow your healthcare provider’s instructions. Programs and services are subject to change. Managed Health Network, LLC (MHN) is a subsidiary of Health Net, LLC. The MHN companies include Managed Health Network and MHN Services, LLC. Health Net and Managed Health Network are registered service marks of Health Net, LLC or its affiliates. All rights reserved.