Macaroni& Red Bean Soup

Ingredients

260 gr kidney beans
1 onion
1 carrot
2 celery stalks
3 garlic
2 gr parsley
30 ml olive oil
200 gr tomatoes
240 ml tomato juice
1/2 vegetable bouillon cube
100 gr elbow macaroni
18 gr tomato paste
3 gr mixed herbs
1 salt

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.