Macaroni And Red Bean Soup

Recipe Ingredients

1 cup	160g / 5.6oz	Red kidney beans - soaked
1		Onion - coarsely chopped
1		Carrot - diced (medium)
2		Celery stalks - chopped
3		Garlic cloves - chopped
1 tablespoon	15ml	Parsley - chopped, optional
2 tablespoons	30ml	Olive oil
1 1/4 cups	78g / 2.8oz	Tomatoes - diced
1 cup	237ml	Tomato juice
1/2		Vegetable bouillon cube
8 oz	227g	Elbow macaroni
1 tablespoon	15ml	Tomato paste
1 teaspoon	5ml	Mixed herbs
		Salt and pepper

Recipe Instructions

Cook beans until tender. Cool in their cooking liquid.

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

Cover and 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 and serve immediately.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

Source:
Mario Batali

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