Awesome Macaroni And Red Bean Soup

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.