White Bean Soup
3-4 cloves crushed garlic |
1 tsp. marjoram or oregano |
˝ cup diced celery |
1˝ tsp. basil |
1 heaping cup chopped onion |
4 cups stock or water |
˝ cup diced carrots |
3 oz. tomato paste (˝ small can) |
˝ cup chopped pepper |
1/4 cup dry red wine |
1 cup squash chunks |
2 cups cooked pea or navy beans |
1˝ tsp. salt |
1 T. fresh lemon juice |
Black pepper |
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Sauté first 10 ingredients in 3 T. olive oil, beginning with onions and garlic. Add to stock or water and remaining ingredients. Simmer, covered, over very low heat, about ˝ hour. Just before serving, add 1/4 C. freshly chopped parsley. Garnish with freshly diced tomato.