In a large pot, saute the onions in olive oil until soft, about 3-5 minutes. Add garlic and saute an additional 1 minute. Add stock, crushed tomatoes, and bay leaves. Bring to a boil and allow to boil for 15 minutes. Add the black soybeans and both types of peppers and continue to cook soup at high heat, for an additional 7 minutes. Add remaining ingredients, reduce heat to medium and cook until macaroni is al dente, about 7 more minutes. Season to taste with salt and pepper.
Yield: 3 Quarts
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