Macaroni & Red Bean Soup Recipe

Step 1

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.

Step 2

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.

Things You'll Need

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

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