Macaroni And Red Bean Soup

• 1 cup red kidney beans soaked
• 1 each onions coarsely chopped
• 1 medium carrots diced
• 2 each celery stalks chopped
• 3 each garlic cloves chopped
• 1 tablespoon parsley leaves chopped, optional
• 2 tablespoons olive oil
• 1 1/4 cups tomatoes diced
• 1 cup tomato juice
• 1/2 each vegetable stock cubes
• 8 ounces pasta, elbow macaroni
• 1 tablespoon tomato paste
• 1 teaspoon mixed herbs
• 1 x salt and black pepper

1. Cook beans until tender.
2. Cool in their cooking liquid.
3. Lightly saute the onion, carrot, celery, parsley and garlic in the olive oil until softened and slightly browned.
4. Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube and macaroni.
5. Bring to a boil and cook for 5 to 7 minutes.
6. Stir carefully.
7. Cover, let stand for a few minutes to allow the pasta to plump up.
8. Add more stock or juice if the mixture is too dry.
9. Stir in the rest of the ingredients and serve immediately.

red kidney beans, onions, carrots, celery, garlic, parsley, olive oil, tomatoes, tomato juice, vegetable stock cubes, pasta, tomato paste, mixed herbs, salt

Taken from recipeland.com/recipe/v/macaroni-red-bean-soup-36223 (may not work)