The secret to this amazingly hearty soup is a marrow bone. Marrow bones are available from your butcher very cheaply, sometimes even for free. If the bone is very large, ask your butcher to cut it in half for you, so it will fit into the pot comfortably. Serve this soup with a sprinkle of freshly grated Parmesan cheese.
1 (500g) beef marrow bone
1 tablespoon tomato paste
1 large onion, chopped
3 cloves garlic, minced
2 bay leaves
2 litres water
2 potatoes, diced
2 (410g) tins diced tomatoes
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 tablespoon Worcestershire sauce
1 (400g) tin baked beans
1 cup uncooked spaghetti, broken into 3cm pieces
salt and ground black pepper to taste
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Place the marrow bone, tomato paste, onion, garlic and bay leaves into a large pot. Pour in the water and bring to a boil over high heat. Reduce the heat to medium, and simmer 45 minutes. After 45 minutes, stir in the potatoes, diced tomatoes, parsley, oregano and rosemary. Cook, stirring occasionally until the potatoes are just tender, 15 to 20 minutes.
Stir in the Worcestershire sauce, baked beans and spaghetti. Return to a simmer and cook until the spaghetti is tender, 15 to 20 minutes. Season to taste with salt and pepper before serving.