| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Italian |
Soups, Italian, Pasta, Vegetarian |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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