6 servings

Ingredients:

• 1/2 cup dry Great Northern or navy beans
• 1/2 cup dry red kidney beans
• 1 medium onion, sliced and separated into rings
• 2 teaspoons curry powder
• 1 1/2 teaspoons instant chicken bouillon granules
• 1/2 teaspoon salt
• 2 cloves garlic, minced
• 2 medium parsnips, sliced
• 2 medium carrots, cut into julienne strips
• 1 small zucchini, halved lengthwise and sliced
• 1/2 cup tiny shell macaroni
• 1/4 cup cracked wheat cereal
• 1/4 cup lemon juice
• 2 cups fresh spinach

Preparation: Rinse beans. In a 4 1/2-quart kettle or Dutch oven combine Great Northern or Navy beans and kidney beans and 3 cups water. Bring to a boil and boil for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or, soak beans in water overnight in a covered pan.) Drain beans. In the same kettle or Dutch oven, combine beans, onion, curry powder, bouillon granules, salt, garlic, and 8 cups water. Bring to a boil. Reduce heat. Cover and simmer for 1 hour. Meanwhile, in a small saucepan, cook parsnips in a small amount of boiling water about 10 minutes or till very tender. Cool. Transfer undrained parsnips to blender container or food processor. Cover and blend till smooth. Stir pureed parsnips, carrots, zucchini, macaroni, and cracked wheat into bean mixture. Simmer for 10 to 15 minutes more or till vegetables and cracked wheat are tender. Stir a lemon juice. Top each serving with spinach leaves. Garnish with lemon slices, if desired.