1. Drain beans and reserve liquid.
2. Heat oil in a large stock pot. Add mushroooms, onion, carrots, celery, and garlic and saute for 6 minutes.
3.Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
4. Cover and cook over med heat 20 minutes.
5.Cook macaroni according to package directions in unsalted water. Drain.
6.Combine reserved bean liquid with water to make 4 cups.
7. Add liquid, beans, and cooked macaroni to vegetables.
8. Bring to a boil; cover and simmer until soup is heated through. Stir occasionally.
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