Ingredients
1/2 cup chopped onion1 tablespoon canola oil2 garlic cloves, minced1 medium tomato, chopped2 cans (14-1/2 ounces each) chicken or vegetable broth1-3/4 cups water1/2 teaspoon each dried basil, oregano and celery flakes1/4 teaspoon pepper3 cans (15-1/2 ounces each) great northern beans, rinsed and drained1 cup uncooked elbow macaroni1 tablespoon minced parsley
Preparation
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.
Reduce heat; simmer, uncovered, until macaroni is tender, about 15 minutes. Sprinkle with parsley.
