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| 1 Tasse | Red kidney beans, soaked |
| 1 | Onion coarsely chopped |
| 1 mittel | Carrot diced |
| 2 | Celery Stalks chopped |
| 3 | cloves garlic chopped |
| 1 Esslöffel | Parsley, chopped, optional |
| 2 Esslöffel | olive oil |
| 1 1/4 Tasse | Tomatoes diced |
| 1 Tasse | tomato juice |
| 1/2 | Vegetable bouillon cube |
| 8 x ca. 30 g | Elbow macaroni |
| 1 Esslöffel | tomato paste |
| 1 Teelöffel | Mixed herbs |
| | salt |
| | pepper |
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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.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"
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