Macaroni and Red Bean Soup
1 cup red kidney beans, soaked
1 onion, coarsely chopped
1 medium carrot, diced
2 stalks celery, chopped
3 cloves garlic, minced
1 tablespoon chopped parsley (optional)
2 tablespoons olive oil
1 1/4 cups tomatoes, seeded, peeled, diced
1 cup tomato juice
1/2 vegetable bouillon cube
8 ounces uncooked elbow macaroni
1 tablespoon tomato paste
1 teaspoon mixed herbs
salt and pepper
Cook beans until tender. Cool in their cooking liquid. Lightly saute the onion, carrot, celery, parsley and garlic in the olive oil until softened and lightly 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. Can also add smoked sausage rounds.
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