MACARONI AND RED BEAN SOUP

1 cup red kidney beans, soaked
1 onion, coarsely chopped
1 medium carrot, diced
2 celery stalks, chopped
3 garlic cloves, chopped
1 tbsp parsley, chopped, optional
2 tbsp olive oil
1 1/4 cups tomatoes, diced
1 cup tomato juice
8 oz elbow macaroni
1 tbsp tomato paste
1/2 vegetable bouillon cube
1 tsp mixed herbs
salt & pepper

Cook beans until tender. Cool in their cooking liquid.

Lightly saute the onion, carrot, celery, garlic, and parsley in the olive oil until softened and slightly browned.

Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice, macaroni, tomato paste, bouillon cube. 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 mixed herbs, salt and pepper; serve immediately.

Servings: 4