Macaroni And Red Bean Soup

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	cup	red kidney beans -- soaked
1	medium	Onion -- coarsely chopped
1	medium	carrot -- diced
2	medium	celery stalks -- chopped
3	cloves	garlic -- chopped
1	tablespoon	parsley -- chopped, optional
2	tablespoons	olive oil
1 1/4	cups	tomatoes -- diced
1	cup	tomato juice
1/2	piece	vegetable bouillon cube
8	ounces	elbow macaroni
1	tablespoon	tomato paste
1	teaspoon	mixed herbs
1	teaspoon	salt and pepper
1	cup	red kidney beans -- soaked
1	medium	Onion -- coarsely chopped
1	medium	carrot -- diced
2	medium	celery stalks -- chopped
3	cloves	garlic -- chopped
1	tablespoon	parsley -- chopped, optional
2	tablespoons	olive oil
1 1/4	cups	tomatoes -- diced
1	cup	tomato juice
1/2	piece	vegetable bouillon cube
8	ounces	elbow macaroni
1	tablespoon	tomato paste
1	teaspoon	mixed herbs
1	teaspoon	salt and pepper

Preparation:

Cook beans until tender. Cool in their cooking liquid. Lightly sauté‚the onion, carrot, celery, parsley and garlic in the olive oil until softened and slightly browned. Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube and macaroni. Bring to a boil and cook for 5 to 7 minutes. Stir carefully. Cover and 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 and serve immediately. Marlena Spieler, "200+ Vegetarian Pasta Recipes"