Vegetable Bean Soup

Servings: 10

Ingredients:

• 1 pound dried navy beans
• 8 cups water
• 1/2 cup dry red wine
• 2 teaspoons dried basil
• 1 1/2 teaspoons salt
• 1 teaspoon dried marjoram
• 1/4 teaspoon pepper
• 2 cups chopped onion
• 2 cups sliced zucchini
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 cup sliced carrot
• 6 garlic cloves, minced
• 1 (6-ounce) can tomato paste
• 1/3 cup grated fresh Romano cheese

Preparation:

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; return to pan. Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil.

Cover, reduce heat, and simmer 1 1/2 hours. Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese.

Values per serving:
Calories: 12% from fat, Total Fat: 3 g
Fiber: 6.8 g