Counter Chowder


  • 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


  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.


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