Products Needed:
7/8 lb. tinned kidney beans
4/9 lb. pasta
1 bulb onion
1 carrot
4/9 lb. spinach
4 cups water
2 tbsp. tomato sauce
2 tbsp. olive oil
1 bay leaf
black pepper ground, salt to taste
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Directions: Cut onion into half-rings, shred carrot, cut spinach leaves.
Mix carrot and onion, fry in oil.
Put shells in boiling water, add beans and cook the soup until shells done.
Then add sauce, spinach, onion with carrot, bay leaf, salt and pepper.
Serve the soup hot.
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