3/4 c. garbanzo beans
3/4 c. navy beans
1 1/2 qts. water
1 lg. onion, chopped
2 carrots, thinly sliced
2 stalks celery, chopped
1 lg. ripe tomato, chopped
2 bay leaves
4 cloves fresh minced garlic
2 tbsp. miso
1 tsp. dried thyme
Salt, to taste
Virgin olive oil, optional
Cayenne pepper, to taste
8 oz. fettuccine noodles, small elbows or shell pasta (whole wheat, artichoke, or
buckwheat)

Combine beans and wash well. Place in a large pot and cover with cold water. Allow beans to soak 6 hours or overnight.

Drain and rinse again; place in a pot with 1 1/2 quarts of water. Bring to a boil, cover pot, reduce heat and cook at a simmer until beans are almost done, about two hours. Add more water to keep beans covered as they cook, if necessary.

Add onion, carrots, celery, tomato, bay leaves, thyme, garlic and miso and cook 30 minutes longer. Add salt to taste.

Cook pasta separately in lightly salted water; drain and combine with beans and vegetables. Garnish each serving with a sprinkling of olive oil, if desired, and cayenne pepper and parsley.