Black Bean And Macaroni Soup

Directions

1. Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 min and turn off heat. Allow to sit, covered, for 1 hour.
2. Drain beans and cover with 3 c. of the chicken stock. Bring to a boil and turn heat down to a simmer. Add in bay leaves. Simmer till the beans start to get tender, about 1 hour and 30 min.
3. Meanwhile, heat the extra virgin olive oil and saute/fry the onion till wilted and starting to brown, about 7 min over medium heat. Stir in the garlic and continue to cook for another minute or possibly so. Scrape the onion-garlic mix into the beans and add in the tomatoes. Continue cooking, adding more stock if necessary, till beans are done. This can take up to another hour. Add in wine, sugar, pepper, and balance of the stock.
4. To serve, boil macaroni in very well salted water for 6 min. Drain and add in to the bean mix along with the diced red pepper. Simmer just long sufficient to com pletely cook the macaroni. Allow to sit for about 5 min before serving. This probably won't need salt, but correct seasoning if necessary.
5. If you have cooked the soup too rapidly you may have evaporated too much of the liquid. In which case, add in a bit more stock. However, this should be a very thick soup. Sprinkle with minced flat-leaf parsley and green onion, if you like.
6. Serves 6
7. NOTES : Lee's Intro: "I am especially fond of the combination of beans and macaroni. And with sweet red peppers! Oh, boy!" Pat's note: original used 1/4 c. extra virgin olive oil to saute/fry the onions.
8. Red Tomato broth with Black beans and White Macaroni and fresh green garnish. Serve with cornbread, sticks, or possibly crackers.