* Exported from MasterCook *
Macaroni & Red Bean Soup
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Red kidney beans, soaked
1 ea Onion, coarsely chopped
1 md Carrot, diced
2 ea Celery stalks, chopped
3 ea Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c Tomatoes, diced
1 c Tomato juice
1/2 ea Vegetable bouillon cube
8 oz Elbow macaroni
1 tb Tomato paste
1 t Mixed herbs
Salt & pepper
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.
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Per Serving (excluding unknown items): 1205 Calories; 109g Fat (80.2%
calories from fat); 9g Protein; 52g Carbohydrate; 3g Dietary Fiber;
0mg Cholesterol; 564mg Sodium. Exchanges: 3 Grain(Starch); 1 1/2
Vegetable; 21 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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