Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Red kidney beans, soaked
1 ea Onion, coarsely chopped
1 md Carrot, diced
2 ea Celery stalks, chopped
3 ea Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c Tomatoes, diced
1 c Tomato juice
1/2 ea 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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