Back-to-school meetings, PTA boards, church committees, and teacher conferences only mean one thing . . . soup for dinner. Here's a perfect one for the busy days of fall.
1 Vidalia onion, chopped
1 clove garlic, minced
3 stalks celery, chopped
1/2 green pepper, chopped
3 zucchini squash (not peeled), chopped into 1/4 inch dice
1 can tomato paste
1 can butter beans
1 can kidney beans
1 teaspoon oregano
1 teaspoon basil
1/2 cup pepperoni slices, chopped
salt and pepper to taste
2 cups water
2 cups beef stock
In a stockpot, saute onion in olive oil over medium heat for five minutes. Add garlic and saute another ten minutes. Add celery, green pepper, and squash and saute another five minutes.
Add the water and broth and bring to a boil. Reduce to a simmer and add tomato paste, butter beans, kidney beans, oregano, and basil. Simmer for 45 minutes. Add pepperoni. Salt and pepper to taste. Simmer another 10 minutes and serve.
Can make a double recipe and freeze half. Serves 8 - 10.
This soup is wonderful with a loaf of bread and a glass of red wine--for the adults, of course!