Ingredients:

						
Beans. . . . . . . . . . . .. . . . . 100gms.
Stock. . . . . . . . . . . . . . . . . 4 Litres
Carrots. . . . . . . . . . . . . . . . 4 No.
Oil. . . . . . . . . . .. . . . . . . . . ½ Cup
Tomatoes (peeled). . . . . . . . 800gms
Onions. . . . . . . . .. . . . . . . . 3 No.
Garlic Crushed. . . . . . . . . . . 2 Cloves
Leeks (thinly Sliced). . . . . . . 3 No.
Butter. . . . . . . . . . . . . . . . . 300 Gms
Tomato Puree . . . . . . . . . . . ½ Cups

Seasonal Vegetable
Spaghetti . . . . . . . . . ..150 Gms.
Salt Amp; Pepper . . . . . . . .to Taste					

Preparation:
Soak The Beans In Stock Overnight.
The Following Day Add A Further Stock And Simmer Gently For One Hour. Fry The Onions, Carrots, Garlic, Leek And Other Vegetables In The Mixture Of Oil And Butter Until Soft And Just Beginning To Color. Add The Remaining Ingredients (except The Spaghetti And Cheese) The Stock And Beans Bring To Boil, Cover And Simmer Gently For 1 Hour Or Until Tender, Add The Spaghetti And Continue Cooking For 10-15 Minutes. Adjust The Seasoning And Serve Sprinkled With Cheese.

You can serve with your family and friends.