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Bean Counter Chowder

1/2 cup chopped onion
2 garlic cloves, minced
1 tablespoon vegetable oil
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

In a large saucepan, saute onion and garlic in oil until tender. Add

Printed from tasteofhome.com Oct 13, 2008

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Bean Counter Chowder cont.

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, for 15
minutes or until macaroni is tender. Sprinkle with parsley.

Yield: 8 servings (2 quarts).