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