Print Options
Back to
Italian Macaroni Soup >
Full Page
3x5
4x6
Include these items:
Photos
Nutritional Facts
Italian Macaroni Soup
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.
16 Servings
Prep: 20 min. Cook: 2 hours
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).
Nutrition Facts:
1 serving (1 cup) equals 103 calories,
© Taste of Home 2013
2 of 2
Italian Macaroni Soup
(continued)
Nutrition Facts:
5 g fat (1 g saturated fat), 12 mg cholesterol, 575 mg sodium, 9 g carbohydrate, 3 g fiber, 7 g protein.
© Taste of Home 2013