Macaroni And Red Bean Soup

45 minutes Prep: 15 minutes Cook: 30 minutes

261 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	red kidney beans	soaked
1	each	onion	coarsely chopped
1	medium	carrot	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 bouillon cubes
8	ounces	pasta, elbow macaroni
1	tablespoon	tomato paste
1	teaspoon	mixed herbs
1	x	salt and black pepper

Directions

Cook beans until tender.

Cool in their cooking liquid.

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

Ladle in the beans and 2 cups of their cooking liquid, the tomatoes, tomato juice bouillon cube and macaroni.

Bring to a boil and 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 and serve immediately.

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Nutrition Facts

Serving Size 288g

Amount per Serving

Calories 261 26% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 262mg	11%
Total Carbohydrate 42.0g	14%
Dietary Fiber 7.0g	30%
Sugars 7.0g
Protein 9.0g	18%

Vitamin A	70%		Vitamin C	44%
Calcium	7%		Iron	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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It is a very good recipe, last week my husband made this ginger-pear cake, it tasted great, ginger and pear they are excellent combination, and this is a very light and healthy cake too, low-fat, low calorie, and high fibire, my husband and I we both love it.

Reviewed by happyzhangbo