1/2 c Garbanzo beans; dry

1/2 c Kidney beans; dry

2 qt Water

1 lg Yellow onion; sliced

2 Garlic cloves; crushed

2 tb Soy sauce, low sodium

2 ts Curry powder

2 Parsnips; scrubbed & sliced

2 Carrot; scrubbed & sliced

1 Zucchini; cut in chunks

1/2 c Whole-wheat macaroni

[uncooked?] 1/4 c Bulgur; uncooked

1 tb Lemon juice

2 c Fresh spinach

Preparation Time: 4:30 Soak both types of beans overnight in a pan filled with water, just covering the beans. Canned beans do not work in this dish. The cooking liquid from the dry beans makes a rich, flavorful stock which makes for the base of the stew. Place the beans in a large pot with the water. Soak overnight, or bring to a boil, cook for 2 minutes, turn off heat, and let rest for 1 hour. Then add the onion, garlic, soy sauce, and curry powder.

Bring to a boil, reduce heat, and cook for 2 hours. Meanwhile, prepare the rest of the vegetables and set aside. Place the parsnips in a small amount of water in a small saucepan. Cook until soft, about 15 minutes. Cool. Place in a blender or food processor and process until smooth. When beans are almost tender, add the pureed parsnips and the carrots and zucchini. Cook for 30 minutes, then add the pasta and bulgur. Cook an additional 15 minutes. Stir in the lemon juice and spinach and cook about 5 minutes. Serve at once.