Counter Chowder

Ingredients

• 1 tablespoon canola oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1 medium tomato, chopped
• 2 (14.5-ounce) cans vegetable, may substitute with chicken broth
• 1 3/4 cups water
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried celery flakes
• 1/4 teaspoon pepper
• 3 (15.5-ounce) cans great northern beans, rinsed and drained
• 1 cup elbow macaroni
• 1 tablespoon parsley, minced

Directions

1. In a large saucepan, heat the oil over medium heat.
2. Add the onion and sauté until tender, about 5 minutes.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the tomato and simmer until heated through, about 5 minutes.
5. Add the broth, the water, the basil, the oregano, the celery flakes, and the pepper to the onion mixture and bring to a boil.
6. Boil for 5 minutes.
7. Add the beans and the macaroni to the soup mixture and return to a boil.
8. Reduce the heat to low and simmer, uncovered, until the macaroni is tender, about 15 minutes.
9. Sprinkle with the parsley and serve.