Recipe: Bean and Macaroni Soup

Yield: 50 servings
Serving size: 1 cup (8 ounces)


  • 1/4 cup olive oil
  • 2 pounds onions, fresh or frozen, small diced
  • 2 pounds carrots, fresh or frozen, diced
  • 2 pounds Michigan celery, small diced
  • 24 ounces mushrooms, fresh or canned, sliced
  • 3 tablespoons garlic, minced
  • 1 #10 can tomatoes, canned, diced, reserve juice
  • 1 gallon vegetable broth, low sodium
  • 3 bay leaves
  • 6 1/2 pounds beans (white, red or brown), canned drained and rinsed
  • 4 pounds macaroni pasta
  • 2 teaspoons ground sage
  • 2 teaspoons dry thyme
  • 1 teaspoon dry oregano
  • 1 teaspoon ground black pepper


Heat oil in steam kettle or large stockpot. Add onion, celery, and carrots and cook over medium heat for 10 minutes or until soft. Do NOT brown.

Add mushrooms, garlic, tomatoes and bay leaves and bring to simmer. Add vegetable broth and drained beans. Return to simmer.

Add pasta and cook for 10-15 minutes, or just until macaroni/pasta is tender. Add sage, thyme, oregano and black pepper, and serve. 

Recipe provided courtesy of Washington State Department of Agriculture Farm to School, and adapted from “Fruit and Veggies Quantity Cookbook – Revised Edition” (Oct 2011)