White Bean Soup

 (adapted from Moosewood Cookbook)

 

3-4 cloves crushed garlic

˝ cup chopped pepper

1 tsp. marjoram or oregano

1/4 cup dry red wine

˝ cup diced celery

1 cup squash chunks

1˝ tsp. basil

2 cups cooked pea or navy beans

1 heaping cup chopped onion

1˝ tsp. salt

4 cups stock or water

1 T. fresh lemon juice

˝ cup diced carrots

Black pepper

3 oz. tomato paste (˝ small can)

 

 

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.