2 (16 oz.) cans Great Northern beans
1/2 tsp. salt
1 tbsp. olive oil
1/2 lb. fresh mushrooms, sliced
1 c. onion, coarsely chopped
2 c. carrots, sliced
1 c. celery, coarsely chopped
1 clove garlic, minced
3 c. cut up peeled fresh tomatoes or 1 1/2 lb. canned whole tomatoes, cut up
1 tsp. dried sage
1 tsp. dried thyme
1/2 tsp. dried oregano
Freshly ground black pepper
1 bay leaf, crumbled
4 c. cooked elbow macaroni

Drain beans and reserve liquid. Rinse beans. Heat oil in a 6 quart kettle; add mushrooms, onion, carrots, celery and garlic; saute for 5 minutes. Add tomato, sage, thyme, oregano, pepper and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to package. Drain when cooked. Do not overcook. Add beans and reserved bean liquid (add water to make 4 cups) and cooked macaroni. Bring to a boil; dover and simmer until soup is heated. Stir occasionally. 16 servings, 1 cup.