Title: Macaroni & Red Bean Soup
Categories: Soup Italian Pasta Vegetarian
Yield: 4 Servings

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

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.

Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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