Macaroni & Red Bean Soup Recipe
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Macaroni & Red Bean Soup
1 cup Red kidney beans, soaked
1 each Onion, coarsely chopped
1 medium Carrot, diced
2 each Celery stalks, chopped
3 each Garlic cloves, chopped
1 tbsp Parsley, chopped, optional
2 tbsp Olive oil
1 1/4 cup Tomatoes, diced
1 cup Tomato juice
1/2 each Vegetable bouillon cube
8 oz Elbow macaroni
1 tbsp Tomato paste
1 tsp Mixed herbs
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. |
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