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Macaroni and Red Bean Soup Recipe
Serves 4
Ingredients: 1 cup red kidney beans, soaked
1 onion, coarsely chopped
1 medium carrot, diced
2 celery stalks, chopped
3 garlic cloves, chopped
1 tbsp parsley, chopped (optional)
2 tbsp olive oil
1 1/4 cup tomatoes, diced
1 cup tomato juice
1/2 vegetable bouillon cube
8 oz elbow macaroni
1 tbsp tomato paste
1 tsp mixed herbs
Salt and pepper
Instructions: 1. Cook beans until tender.
2. Cool in their cooking liquid.
3. Lightly saute the onion, carrot, celery, parsley and garlic in the olive oil until softened and slightly browned.
4. Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube and macaroni.
5. Bring to a boil and cook for 5 to 7 minutes.
6. Stir carefully.
7. Cover and let stand for a few minutes to allow the pasta to plump up.
8. Add more stock or juice if the mixture is too dry.
9. Stir in the rest of the ingredients and serve immediately.
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