Macaroni & red bean soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red kidney beans, soaked |
| 1 | each | Onion, coarsely chopped |
| 1 | medium | Carrot, diced |
| 2 | eaches | Celery stalks, chopped |
| 3 | eaches | Garlic cloves, chopped |
| 1 | tablespoon | Parsley, chopped, optional |
| 2 | tablespoons | Olive oil |
| 1¼ | cup | Tomatoes, diced |
| 1 | cup | Tomato juice |
| ½ | each | Vegetable bouillon cube |
| 8 | ounces | Elbow macaroni |
| 1 | tablespoon | Tomato paste |
| 1 | teaspoon | Mixed herbs |
| Salt & pepper | ||
Directions
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.
Marlena Spieler, "200+ Vegetarian Pasta Recipes" Submitted By MARK SATTERLY On 12-21-94
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