Italian Macaroni Soup Recipe

Italian Macaroni Soup Recipe photo by Taste of Home

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Cold Midwestern winters call for steaming bowls of this robust soup. I like to serve it as a meal with a green salad and lots of fresh Italian bread.

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Italian Macaroni Soup Recipe

Prep: 20 min. Cook: 2 hours

Yield: 16 Servings

20 120 140

Ingredients

2-1/2 cups cubed fully cooked ham
1 large onion, finely chopped
2 to 3 garlic cloves, minced
3 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
2 cans (14-1/2 ounces each) beef broth
3-1/4 cups hot water
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon fennel seed
3 cans (15-1/2 ounces each) great northern beans, rinsed and drained
Hot cooked macaroni
Shredded Parmesan cheese, optional

Directions

In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired. Yield: 12-16 servings (about 4 quarts).

Nutritional Facts 1 serving (1 cup) equals 103 calories, 5 g fat (1 g saturated fat), 12 mg cholesterol, 575 mg sodium, 9 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Italian Macaroni Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p12