Three Bean Spaghetti Soup
Time needed
30 min
cooking
Serving Size / Yield
6 servings
Ingredients
- 1/2 C. dried red kidney beans, soaked overnight
- 1/2 C. dried white beans, soaked overnight
- 2 onions, sliced
- 2 Tbs. oil
- 2 Tbs. tomato paste
- 3 2/3 C. stock
- salt
- pepper
- 1 C. shelled broad beans
- 1 C. sliced mushrooms
- 1/2 C. spaghetti rings or macaroni
Directions
Simmer the dried beans, without salt, in water until soft—in separate pans, to avoid the red beans coloring the white. When soft, season with salt and drain. In an ovenproof casserole, gently sauté the onions in the oil for 3 minutes. Add the tomato pasta and cook for 1 minute. Stir in the stock, season and bring to a boil. Then simmer for 5 minutes. Add the broad beans, mushrooms and pasta rings. Simmer for 10 minutes. Add the precooked dried bans and heat through. Check the seasoning, then serve.
Serve with: Simple Rosemary-Sage Bread
