ITALIAN MACARONI SOUP

Italian Macaroni Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 2h20m

Yield 12-16 servings (about 4 quarts).

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 103 calories, Fat 5g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 575mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 3g fiber), Protein 7g protein.