1 large onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
3 stalks celery, chopped
8 cups bouillon
1 29-ounce can tomato sauce
1 tablespoon oregano
pinch cayenne pepper, or to taste
2 medium potatoes, diced
2 carrots, sliced
1/2 small head cabbage, cored and slivered
2 cups fresh or frozen green beans, in 1″ pieces
1 16-ounce can white beans
1 cup frozen peas
1/2 cup Italian parsley, chopped
Freshly ground black pepper
Grated parmesan or romano cheese (optional)
Bring the onions, garlic, green pepper, celery, stock, tomato sauce and spices to a boil and simmer 5-10 minutes while preparing the remaining ingredients. Add the potatoes, carrots and cabbage, return to a boil and simmer 10 minutes. Add the green beans and continue simmering until the vegetables are tender, 10-15 minutes more. Stir in the white beans, peas and parsley and heat through. Serve with ground pepper to taste. Pass the grated cheese to sprinkle on top of each bowl of soup.
8-10 servings
