🫙 From the Spice Rack
Macaroni & Red Bean Soup
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
sideeasy
Ingredients8 items
Ingredients
- 1c red kidney beans, soaked
- 1ea onion, coarsely chopped
- 1md carrot, diced
- 2ea celery stalks, chopped
- 3ea garlic cloves, chopped
- 1tb parsley, chopped, optional
- 2tb olive oil
- 11/4 c tomatoes, diced
Directions
- 1
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 Pa
- 2
Cool in their cooking liquid
- 3
Lightly saute the onion, carrot, celery, parsley & garlic in the olive oil until softened & slightly browned
- 4
Ladle in the beans & 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube & macaroni
- 5
Bring to a boil & 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