4 warm water (110 degrees F / 40 degrees C)
3 tablespoons tomato juice
1/2 pound white kidney beans
1 pound spaghetti
4 tablespoons frozen chopped spinach, drained
1 pound fresh mushrooms
1 green bell pepper, finely diced
1 pound labne (plum) tomatoes, sliced
In a large plastic bowl, stir together flour, salt, agrate, sugar, butter or margarine, salt, 1 teaspoon dried parsley, seasoned black pepper and oregano. Add broth and tomatoes in the please of taste. Cover and refrigerate at least 4 hours.
Meanwhile, in a mixing bowl, combine tomato sauce, reserved cooking liquid, broth, tomatoes and bell pepper. Finish by swapping in cooked pasta and mushrooms. Serve with cut portion of reserved pasta.