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"This soup is delicious, nourishing and just the thing for warming up on a cool evening."
-- Debbi W., Dover, Pennsylvania
You Will Need
1 cup chopped onion
3 tablespoons olive oil
1 cup thinly sliced carrots
1 cup chopped celery
5 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
3-1/2 cups water
2 cups tomato puree
1 can (15-1/2 ounces) great
northern beans, rinsed and
drained
1 cup chopped green pepper
3 tablespoons dry red wine, optional
1 cup chopped fresh tomatoes
1/2 cup minced fresh parsley
2 to 3 teaspoons sugar
Grated Parmesan cheese
What to Do
1. In a Dutch oven or large saucepan, sauté onion in oil until
tender. Stir in the carrots, celery, garlic, salt, oregano, basil
and pepper. Cover and cook for 8 minutes.
2. Add the water, tomato puree, beans, green pepper and wine if desired. Bring
to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add the tomatoes, parsley and sugar; cover and simmer
15 minutes longer or until vegetables are tender. Serve
with Parmesan cheese.
Serves 8 (2 quarts)
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