As an alternative, use1-1/2 pound canned, whole, cut up tomatoes. The sodium content will be higher, though.
Try "no salt added" canned tomatoes to keep sodium lower.
Drain beans and reserve liquid.
Heat oil in 6-quart kettle. Add
mushrooms, onion, carrots, celery, and
garlic and sauté for 5 minutes.
Add tomatoes, sage, thyme, oregano, pepper, and bay leaf.
Cover and cook over medium heat for 20 minutes.
Cook macaroni according to directions on package, using unsalted
water. Drain when cooked. Do not overcook.
Combine reserved bean liquid with water to make 4 cups.
Add liquid, beans, and cooked macaroni to vegetable mixture.
Bring to boil. Cover and simmer until soup is thoroughly heated.
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