Three Bean Spaghetti Soup
|Dried red kidney beans||4 Pound, soaked overnight (100 Grams / 1 Cup)|
|Dried haricot beans||1⁄4 Pound, soaked overnight (100 Grams / 1/2 Cup)|
|Onions||2 , sliced|
|Oil||1 Ounce (25 Milliliter Or 2 Tablespoons)|
|Tomato paste||1 Ounce (25 Grams Or 2 Tablespoons)|
|Stock||1 1⁄2 Pint (900 Milliliter Or 3 1/4 Cups)|
|Shelled broad beans||6 Ounce (175 Grams Or 1 Cup)|
|Mushrooms||1⁄4 Pound, sliced (100 Grams / 1 Cup)|
|Spaghetti||1⁄4 Pound (100 Grams / 1 Cup)|
1 Simmer the dried beans, without salt, in water until soft - in separate pans, to avoid the red beans colouring the white.
When soft, season with salt and drain.
2 Gently fry the onions in a flameproof casserole in the oil for 3 minutes.
Add the tomato concentrate (paste) and fry for 1 minute.
Stir in the stock, season, and bring to the boil, then simmer for 5 minutes.
3 Add the broad beans, mush- rooms and pasta rings.
Simmer for 10 minutes.
Add the pre cooked dried beans and heat through.
Check the seasoning, then serve.