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.