Side Pannel
Macaroni and Red Bean Soup
Macaroni and Red Bean Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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