Place 1 can of kidney beans in a food processor, and process until smooth. Spoon bean purée into a Dutch oven; stir in remaining can of kidney beans, water, and the next 8 ingredients (water through tomato sauce). Bring to a boil; cover, reduce heat, and simmer for 20 minutes. Stir in the elbow macaroni; cook, uncovered, an additional 10 minutes or until tender.
Very easy! Clean, healthy, earthy taste. I added about a cup of corn also. Used high protein/high fiber elbow macaroni to up the nutritional value. Yum!
A definite keeper! Will make it throughout the Fall and Winter.