Show Me State Vegetable Bean Soup

By dashy_65

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

Details

Servings 10
Adapted from find.myrecipes.com

Preparation

Step 1

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.

Nutritional Information
Calories:227 (12% from fat)
Fat:3g (sat 1.5g,mono 0.7g,poly 0.5g)
Protein:14.4g
Carbohydrate:38g
Fiber:6.8g
Sodium:419mg