Macaroni & Red Bean Soup

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Servings: 4 Difficulty: Intermediate
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A hearty, rustic Italian-inspired soup combining tender pasta and protein-rich red kidney beans in a savory tomato broth.
Macaroni & Red Bean Soup recipe image
Macaroni & Red Bean Soup recipe image
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Macaroni & Red Bean Soup

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 665.4

Description

This comforting Macaroni and Red Bean Soup is a perfect example of simple, home-style cooking that delivers big flavor without unnecessary fuss. Inspired by traditional Italian peasant dishes, this recipe transforms humble ingredients like soaked red kidney beans, elbow macaroni, and fresh vegetables into a satisfying meal. The base features a classic soffritto of onions, carrots, celery, and garlic, softened in olive oil before being enriched with diced tomatoes, tomato juice, and a touch of tomato paste for depth. As the soup simmers, the pasta absorbs the savory broth, while the beans provide a creamy texture and substantial protein. It is an excellent choice for cold evenings, offering a warm, aromatic embrace that appeals to both vegetarians and vegans alike. Serve it with a crusty piece of bread to soak up every last drop of the flavorful liquid.

Ingredients

Directions

  1. Ensure red kidney beans are soaked. If using dried beans, soak them in water overnight or use the quick-soak method. Drain and rinse.
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrot, and chopped celery. Saut for 5-7 minutes until softened and slightly translucent.
  3. Add the chopped garlic and cook for another minute until fragrant, being careful not to burn it.
  4. Stir in the diced tomatoes, tomato juice, tomato paste, and mixed herbs. Break up the vegetable bouillon cube and add it to the pot.
  5. Add the soaked red kidney beans and 2 cups of their cooking liquid (or water if using canned/dried beans without reserved liquid). Bring the mixture to a boil.
  6. Once boiling, add the elbow macaroni. Reduce heat to maintain a gentle simmer.
  7. Cook for 5 to 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom.
  8. Check the pasta for doneness. It should be al dente. If the soup is too thick, add a little more water or vegetable broth.
  9. Remove from heat. Stir in the chopped parsley if using.
  10. Let the soup stand covered for 5 minutes to allow the pasta to plump up and flavors to meld.
  11. Taste and adjust seasoning with salt and pepper if needed. Serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 665.4kcal
% Daily Value *
Total Fat 22.9g36%
Saturated Fat 3.3g17%
Cholesterol 0.0mg0%
Sodium 81.1mg4%
Total Carbohydrate 102.3g35%
Dietary Fiber 12.5g50%
Sugars 9.4g
Protein 21.0g42%

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

Keywords: macaroni, red kidney beans, vegetarian soup, vegan dinner, italian soup, pasta soup, bean soup, comfort food, tomato broth, easy dinner, healthy meal, one pot meal, elbow macaroni, soaked beans, rustic soup, winter warmer, plant based, soffritto, garlic onion, tomato paste
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