1 medium onion, diced
2 medium carrots, cut into 1 inch cubes
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 cups chopped cooked mushrooms
2 large linguini (1 tablespoon cubes), gilled
8 medium tomatoes, diced
2 medium carrots, diced
8 ounces vegetable broth
1 cup beef broth
Place onion into a large pot with enough water to cover completely. Bring to a boil over medium heat, and cook for 4 minutes. Remove from heat; stir in carrots, salt and parsley. Cover, and let stand while you dredge the soup in the egg.
Stir in beans, rice, wine, olive oil, mushrooms, tomato, and carrot. Season with broth and beef broth. Bring to a boil, and cook for 2 minutes.