Italian recipes

Macaroni And Red Bean Soup

Course : Italian
Serves: 4

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Ingredients:

1 cup red kidney beans -- soaked

1 medium Onion -- coarsely chopped

1 medium carrot -- diced

2 medium celery stalks -- chopped

3 cloves garlic -- chopped

1 tablespoon parsley -- chopped, optional

2 tablespoons olive oil

1 1/4 cups tomatoes -- diced

1 cup tomato juice

1/2 piece vegetable bouillon cube

8 ounces elbow macaroni

1 tablespoon tomato paste

1 teaspoon mixed herbs

1 teaspoon salt and pepper

1 cup red kidney beans -- soaked

1 medium Onion -- coarsely chopped

1 medium carrot -- diced

2 medium celery stalks -- chopped

3 cloves garlic -- chopped

1 tablespoon parsley -- chopped, optional

2 tablespoons olive oil

1 1/4 cups tomatoes -- diced

1 cup tomato juice

1/2 piece vegetable bouillon cube

8 ounces elbow macaroni

1 tablespoon tomato paste

1 teaspoon mixed herbs

1 teaspoon salt and pepper

Preparation / Directions:

Cook beans until tender. Cool in their cooking liquid. Lightly sauté‚the 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. 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. Marlena Spieler, "200+ Vegetarian Pasta Recipes"

Macaroni And Red Bean Soup

Ingredients:

Preparation / Directions:

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