Recipe for Macaroni & Red Bean Soup


1 cup red kidney beans, soaked
1 each onion, coarsely chopped
1 medium carrot, diced
2 each celery stalks, chopped
3 each garlic cloves, chopped
1 tablespoon parsley, chopped, optional
2 tablespoon olive oil
1 1/4 cup tomatoes, diced
1 cup tomato juice
1/2 each vegetable bouillon cube
8 oz elbow macaroni
1 tablespoon tomato paste
1 teaspoon mixed herbs
1 salt & pepper


Cook beans until tender. Cool in their cooking liquid.

Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned. Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni. Bring to a boil & cook for 5 to 7 minutes. Stir carefully.

Cover & let stand for a few minutes to allow the pasta to plump up. Add more stock or juice if the mixture is too dry. Stir in the rest of the ingredients & serve immediately.

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