1 c  Red kidney beans, soaked
1    Onion, coarsely chopped
1 md Carrot, diced
2    Celery stalks, chopped
3    Garlic cloves, chopped
1 tb Parsley, chopped, optional
2 tb Olive oil
1 1/4 c  Tomatoes, diced
1 c  Tomato juice
1/2    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.