Pasta and Bean Soup

Tomoharu Nishio	Serves 4 Spaghetti Mottled kidney beans Onion Carrot Celery Tomato sauce Stock Olive oil Salt and pepper Grated Parmesan cheese Extra-virgin olive oil Minced parsley 60g 120g 1/2 1/4 1/2 100cc 800cc 2 tablespoons Small amount Ample amount Ample amount Small amount

１	Soak the beans overnight. Heat the beans in cold water and cook until tender.
２	Break the spaghetti into smaller pieces. Mince the onion, carrot and celery.
３	Heat the olive oil in a pot and fry the onion, carrot and celery. Add the tomato sauce and stock, and cook over medium heat for approx. 30 minutes.
４	Strain half the beans prepared in (1). Add the strained beans and the remaining beans to (3) (Photo) and continue cooking. Add the spaghetti to the pot and cook 10 more minutes. Season the soup with salt and pepper and pour in serving dishes. Sprinkle the soup with the Parmesan cheese and minced parsley, then add a small amount of the extra-virgin olive oil to serve.

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