• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Macaroni and Red Bean Soup

  • Recipe Submitted by on

Category: Italian, Pasta, Soups, Vegetarian

 Ingredients List

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