Macaroni & Red Bean Soup Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Red kidney beans, soaked
1 each: Onion, coarsely chopped
1 medium: Carrot, diced
2 each: Celery stalks, chopped
3 each: Garlic cloves, chopped
1 tbsp: Parsley, chopped, optional
2 tbsp: Olive oil,
1 1/4 cup: Tomatoes, diced
1 cup: Tomato juice,
1/2 each: Vegetable bouillon cube,
8 ounce: Elbow macaroni,
1 tbsp: Tomato paste,
1 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp