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Italian Recipe Eggplant Lasagna (Melanzane)

Join us at Vito's Italian Cucina when this week we dish up another one of my Mothers Favorite's " Eggplant Lasanga" and this episode we will also be entertained by the musical artistry of Reno Di Bono. Don't miss it folks ....... Ciao 4 Now !

 

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Healthy Bean and Macaroni Soup Recipe

Each serving provides: Calories: 158 Total fat: 1 g Saturated fat: less than 1 g Cholesterol: 0 mg Sodium: 154 mg Total fiber: 5 mg Protein: 8 mg Carbohydrates: 29 g Potassium: 524 mg
Difficulty Cost
Category: Pasta dishes  -  Author: Rose Maringal
Ready in: 30 min  -  Cooking time: 40 min  -  Waiting time: 0 min
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Healthy Bean and Macaroni Soup Recipe

Ingredients

For 4 people ()

  • 2 cans (16 oz each) great northern beans
  • 1 tablespoon olive oil
  • 0.5 pound fresh mushrooms, sliced
  • 1 cups onion, coarsely chopped
  • 2 cups carrots, sliced
  • 1 cups celery, coarsely chopped
  • 1 clove garlic, minced
  • 3 cups tomatoes, fresh, peeled, cut up (or 1 ½ lb canned, whole, cut up)*
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 0.5 teaspoon dried oregano
  • 1 pinches black pepper, freshly ground (to taste)
  • 1 bay leaf, crumbled
  • 4 cups elbow macaroni, cooked

Directions

  1.  
  2. 1. Drain beans and reserve liquid. Rinse beans.
  3. 2. Heat oil in 6-quart kettle. Add mushrooms, onion, carrots, celery, and garlic and sauté for 5 minutes.
  4. 3. Add tomatoes, sage, thyme, oregano, pepper, and bay leaf. Cover and cook over medium heat for 20 minutes.
  5. 4. Cook macaroni according to directions on package, using unsalted water. Drain when cooked. Do not overcook.
  6. 5. Combine reserved bean liquid with water to make 4 cups.
  7. 6. Add liquid, beans, and cooked macaroni to vegetable mixture.
  8. 7. Bring to boil. Cover and simmer until soup is thoroughly heated. Stir occasionally.
  10.  

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