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Receta Macaroni And Red Bean Soup
by Global Cookbook

Macaroni And Red Bean Soup
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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

  1. Cook beans till tender. Cold in their cooking liquid.
  2. 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.
  3. 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.