A comforting and hearty soup combining beans, pasta, and fresh vegetables, perfect for a cozy meal.
Prepare the beans by draining and rinsing them, reserving the liquid for later use.
Rinsing the beans removes excess sodium if using canned beans.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when adding vegetables.
Add the mushrooms, onion, carrots, celery, and garlic to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the fresh tomatoes, canned tomatoes, sage, thyme, oregano, black pepper, and bay leaf to the pot. Stir to combine.
Crush the canned tomatoes with a spoon for a smoother texture.
Cover the pot and let the mixture cook over medium heat for 20 minutes.
Stir occasionally to ensure even cooking and prevent burning.
Cook the macaroni according to the package instructions in a separate pot. Drain and set aside.
Cook the pasta al dente as it will continue to cook in the soup.
Combine the reserved bean liquid with water to make 4 cups of liquid. Add this liquid, the beans, and the cooked macaroni to the vegetable mixture.
Stir gently to avoid breaking the beans or pasta.
Bring the soup to a boil, then reduce the heat and simmer until thoroughly heated, stirring occasionally.
Taste and adjust seasoning as needed before serving.
Serve the soup hot, garnished with fresh herbs or a sprinkle of Parmesan cheese if desired.
Serve with a slice of crusty bread for a complete meal.
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