Macaroni and red bean soup

Yield: 4 Servings

Measure Ingredient
1 cup Red kidney beans, soaked
1 \N Onion, coarsely chopped
1 medium Carrot, diced
2 \N Celery stalks, chopped
3 \N Garlic cloves, chopped
1 tablespoon Parsley, chopped, optional
2 tablespoons Olive oil
1¼ cup Tomatoes, diced
1 cup Tomato juice
½ \N Vegetable bouillon cube
8 ounces Elbow macaroni
1 tablespoon Tomato paste
1 teaspoon Mixed herbs
\N \N 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.

From Gemini's MASSIVE MealMaster collection at

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