Bean and Macaroni Soup Recipes

Ingredients :

1 cup dried kidney beans

4 cup cold water

1 tbsp olive or other cooking oil

1 large onion, chopped

1 clove garlic, chopped finely

1 1/2 very finely shredded cabbage

2 large carrots, chopped

28 oz can tomatoes

1 cube beef bouillon

1 1/2 tsp salt

1/4 tsp pepper

1/2 tsp dried leaf basil

1 cup shell macaroni

2 tbsp chopped parsley

grated Parmesan cheese

Soak beans in cold water overnight. Drain, measuring soaking water and adding enough to make 5 cups (1.25L). Put beans in large saucepan and add the 5 cups (1.25L) water. Bring to a boil, turn down heat, cover and simmer 1 hour or until beans are beginning to get tender. Heat oil in small skillet and cook onion and garlic gently 5 minutes, stirring. Add to beans along with cabbage, carrots, tomatoes, bouillon cube, salt, pepper and basil. Cover and simmer 30 minutes. Cook macaroni in plenty of boiling salted water 3 minutes. Drain. Add to soup along with parsley. Cook gently 10 minutes. Taste and adjust seasoning. Serve topped with a generous sprinkling of Parmesan cheese.

Serves 4 - 6

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