Serves 6 to 8
• 6 cups Vegetable Broth I or II
• 3 cups broth from cooking lima, kidney, or garbanzo beans
• 2 Tbs. butter
• 1 tsp. paprika
• dash of cayenne
• salt and pepper
• 2 to 3 oz. fettucine or other noodles
1. Heat the broths together in a pot, and when they are simmering, stir in the butter, paprika, cayenne, and salt and pepper to taste.
2. Raise the heat and add the noodles, breaking them up to whatever length you prefer.
3. Simmer for about 20 minutes, or until the noodles are perfectly tender.
