Red Kidney Bean and Pasta Broth
tomato preserve, paste or puree
3 cups cooked red kidney beans
approx. 2 cups water
1 heaped teaspoon thyme or cumin
2 large carrots, 1 bunch kale, 1 onion
4 cloves garlic
3 dried chillies cut very fine or cayenne
1 heaped tsp salt to taste
1 tbsp Umeboshi (or Balsamic) vinegar.
Heat the oil in a pot and cook the garlic, then add chili and thyme for a few seconds.
Add all the other ingredients.
Simmer for 10 - 15 minutes.