2 cans	(16 oz) great northern beans
1 Tbsp	olive oil
1/2 lb	fresh mushrooms, sliced
1 C	onion, coarsely chopped
2 C	carrots, sliced
1 C	celery, coarsely chopped
1 clove	garlic, minced
3 C	cut-up peeled fresh tomatoes or 1-1/2 lbs canned whole tomatoes cut up
1 tsp	dried sage
1 tsp	dried thyme
1/2 tsp	dried oregano
to taste	black pepper
1	bay leaf, crumbled
4 C	cooked elbow macaroni

1. Drain beans and reserve liquid. Rinse beans.
2. Heat oil in a 6-quart kettle; add mushrooms, onion, carrots, celery, and garlic and saute for 5 minutes.
3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over medium heat 20 minutes. Cook macaroni according to directions on package using unsalted water. Drain when cooked. Do not overcook.
5. Combine reserved bean liquid with water to make 4 cups.
6. Add liquid, beans, and cooked macaroni to vegetable mixture.
7. Bring to a boil; cover and simmer until soup is throughly heated. Stir occasionally.

Yield: 16 servings--Serving Size: 1 cup

Each serving provides:

Calories: 158
Total fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 0 mg
Sodium: 154 mg*

* If using canned tomatoes, sodium would be higher.