Don’t worry; you’ll have more than three beans.
- 1⁄2 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp. vegetable oil
- 1 medium tomato, chopped and seeded
- 2 cans chicken broth (14 1⁄2 oz. each)
- 1 3⁄4 cups water
- 1⁄2 tsp. each:
- Celery seed
- 1⁄4 tsp. pepper
- 3 cans (15 1⁄4 oz. each) great northern beans, rinsed and drained
- 1 cup uncooked elbow macaroni
- 1 tbsp. minced parsley
In a large saucepan, sautée onion and garlic in oil until tender. Add tomatoes; 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 and simmer, uncovered, for 15 minutes or until macaroni is tender. Sprinkle with parsley.