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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
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.
Serving Size: 1 cup soup and about 1 1/2 teaspoons cheese