Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red kidney beans -- soaked
   1                    onion -- coarsely chopped
   1      medium        carrot -- diced
   2                    celery stalks -- chopped
   3                    garlic cloves -- chopped
   1      tablespoon    parsley -- chopped, optional
   2      tablespoons   olive oil
   1 1/4  cups          tomatoes -- diced
   1      cup           tomato juice
     1/2                vegetable bouillon cube
   8      ounces        elbow macaroni
   1      tablespoon    tomato paste
   1      teaspoon      mixed herbs
                        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"