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Macaroni & red bean soup

Yield: 4 Servings

Ingredients:

• 1 c Red kidney beans soaked
• 1 ea Onion coarsely chopped
• 1 md Carrot diced
• 2 ea Celery stalks chopped
• 3 ea Garlic cloves chopped
• 1 tb Parsley chopped optional
• 2 tb Olive oil
• 1 1/4 c Tomatoes diced
• 1 c Tomato juice
• 1/2 ea Vegetable bouillon cube
• 8 oz Elbow macaroni
• 1 tb Tomato paste
• 1 ts Mixed herbs

Instructions:

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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