Bean and macaroni soup

Cooking time (recipes for heart diseases):
50 minutes (medium complexity)

Ingredients:

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

    1. We drain beans and reserve liquid.
    2. Heat oil in a pan, them add onion, carrots, celery, and garlic and saute for 5 minutes.
    3. When the composition is ready, we 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.
    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.