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Ingredients
1 Cup white beans or kidney beans, dried
2 Cups brown stock or bouillon, use favorite recipe
6 Cups water
1 Large onion, chopped
1 Garlic clove, minced
3 Large carrots, finely diced
3 Celery stalks with leaves, finely diced
1 Cup potatoes, diced
1 1/2 Cups macaroni, cut into 1/2" pieces
1 Tablespoon salt
1/4 Teaspoon pepper
1 Cup canned tomatoes, finely diced
Instructions
Place beans broth and water in stock pot and cook for 3 to 4 hours. In a large skillet saut� onion, garlic, carrots, celery and potatoes in olive oil. Add saut�ed vegetables to beans in stock pot; cover and simmer for 30 minutes stirring often. Add 1 1/2 cups macaroni, salt, pepper and tomatoes. Simmer 15 minutes. If a thinner consistency is desired, thin with water or stock.