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Macaroni And Red Bean Soup

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, H, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup 160g / 5.6oz Red kidney beans - soaked

  2. 1 Onion - coarsely chopped

  3. 1 Carrot - diced (medium)

  4. 2 Celery stalks - chopped

  5. 3 Garlic cloves - chopped

  6. 1 tablespoon 15ml Parsley - chopped, optional

  7. 2 tablespoons 30ml Olive oil

  8. 1 1/4 cups 78g / 2.8oz Tomatoes - diced

  9. 1 cup 237ml Tomato juice

  10. 1/2 Vegetable bouillon cube

  11. 8 oz 227g Elbow macaroni

  12. 1 tablespoon 15ml Tomato paste

  13. 1 teaspoon 5ml Mixed herbs

  14. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Cook beans until tender. Cool in their cooking liquid.

  2. Lightly sauteethe 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.

  3. 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.

  4. Marlena Spieler, "200+ Vegetarian Pasta Recipes"

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