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 ts 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.