Zupa de Romana ala Katerina

Roman Beans (or pinto or kidney)- Dry, 2 cups (16 oz)
Pureed Tomatoes, 1 can (29 oz)
Peppers, sweet, red, fresh, 1 large
Jalapeno Peppers, 3 peppers (to taste)
Green Peppers (bell peppers), 1 large
Onions, raw, 1 medium
Scallions, raw, 2 medium
Garlic, 3 or 4 cloves to taste
Celery, raw, 3 stalk, medium (7-1/2" - 8" long)
Baby Carrots, raw, 8 medium (or use regular carrots whatever you have (about 1 cup)
Salt, 1 tbsp to taste
Pepper, black, 1 tbsp to taste
Basil, 10 leaves fresh
Oregano, ground, 1 tbsp
Pasta, Barilla 4 oz
1 cup frozen diced peas and carrots
Parmesan Cheese, grated, .25 cup Granulated Sugar, 2 tsp
Beef stock, low sodium from the box or home-prepared, 6 cups

In a large pot,Soak the beans overnight, throw out the water. Replace with fresh water about 2" higher than the beans. Add Salt and Pepper cook over low flame for 1 hour most of the water will be cooked out. Add the large can of crushed tomatoes. In the meantime, place all the veggies and herbs in a mini chopper one at a time, (not the frozen peas and carrots) chop and add to pot. Season with salt, pepper and sugar. Let cook another 45 minutes. Meanwhile, Cook the pasta in another pot for 5 minutes (4 minutes less than the box asks for). Reseason the soup and puree with an emersion blender (or puree in blender in batches) Add the low sodium beef stock, about 6 cups to thin the soup and add rich flavor, you can also use chicken stock or veg stock if preferred you can use more if needed. Last, add the cooked pasta to the pot, reseason if needed. shut flame, add the frozen peas and carrots and Let sit for 5 -7 minutes until the peas are cooked but still pop. Finally as you serve into dishes add cheese and fresh basil on top.
If you like hot dishes, you can add more hot peppers or add red pepper to taste. If you have a lot of people coming you can add more cooked pasta to extend it.

Number of Servings: 12

Recipe submitted by SparkPeople user KATORALA.