Bean Counter Chowder

Name: Bean Counter Chowder
Ingredients: 1/2 cup chopped onion; 1 tablespoon canola oil; 2 garlic cloves, minced; 1 medium tomato, chopped; 2 cans (14-1/2 ounces each) chicken or vegetable broth; 1-3/4 cups water; 1/2 teaspoon each dried basil, oregano and celery flakes; 1/4 teaspoon pepper; 3 cans (15-1/2 ounces each) great northern beans, rinsed and drained; 1 cup uncooked elbow macaroni; 1 tablespoon minced parsley

11 ingredients

2 steps

Ingredients

1/2 cup chopped onion
1 tablespoon canola oil
2 garlic cloves, minced
1 medium tomato, chopped
2 cans (14-1/2 ounces each) chicken or vegetable broth
1-3/4 cups water
1/2 teaspoon each dried basil, oregano and celery flakes
1/4 teaspoon pepper
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 cup uncooked elbow macaroni
1 tablespoon minced parsley

Directions

1

In a large saucepan, saute onion in oil until tender; Add garlic; cook 1 minute longer. Add the tomato; simmer for 5 minutes. Add the broth, water and seasonings. Bring to a boil; cook for 5 minutes. Add beans and macaroni; return to a boil.
2

Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.