Macaroni and red bean soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Red kidney beans, soaked |
| 1 | Onion, coarsely chopped | |
| 1 | medium | Carrot, diced |
| 2 | Celery stalks, chopped | |
| 3 | Garlic cloves, chopped | |
| 1 | tablespoon | Parsley, chopped, optional |
| 2 | tablespoons | Olive oil |
| 1¼ | cup | Tomatoes, diced |
| 1 | cup | Tomato juice |
| ½ | 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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