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Ingredientes
- 1 c. red kidney beans, soaked
- 1 x onion, coarsely minced
- 1 med carrot, diced
- 2 x celery stalks, minced
- 3 x garlic cloves, minced
- 1 Tbsp. parsley, minced, optional
- 2 Tbsp. extra virgin olive oil
- 1 1/4 c. tomatoes, diced
- 1 c. tomato juice
- 1/2 x vegetable bouillon cube
- 8 ounce elbow macaroni
- 1 Tbsp. tomato paste
- 1 tsp mixed herbs salt and pepper
Direcciones
- Cook beans till tender. Cold in their cooking liquid.
- Lightly sauteethe onion, carrot, celery, parsley and garlic in the extra virgin olive oil till softened and slightly browned. Ladle in the beans and 2 c. of their cooking liquid, the tomatoes, tomato juice bouillon cube and macaroni. Bring to a boil and cook for 5 to 7 min. Stir carefully.
- Cover and let stand for a few min to allow the pasta to plump up. Add in more stock or possibly juice if the mix is too dry. Stir in the rest of the ingredients and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 4 servings | |
| Calories 379 | |
| Calories from Fat 81 | 21% |
| Total Fat 9.22g | 12% |
| Saturated Fat 1.86g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 523mg | 22% |
| Potassium 680mg | 19% |
| Total Carbs 61.35g | 16% |
| Dietary Fiber 7.5g | 25% |
| Sugars 8.06g | 5% |
| Protein 12.79g | 20% |
