Giambotta

Another Doreen Special

Giambotta

1/4 olive oil

1 onion chopped

2 cloves of garlic minced

4 Italian peppers~also called cubanelle's the long light green ones

1 small can of tomato paste

2 zucchini cubed

2 celery stalks sliced

4 potatoes cubed

1/2 lb string beans diced

salt and pepper

fresh basil

Add olive oil to large soup pot add onion, garlic and peppers. Saute for about 5 minutes. Add tomato paste and saute for another 3 minutes. Then add all the veggies and cover with water or chicken broth and cook slowly until the veggies are done. Add some basil and serve with grated romano cheese and serve with some crusty bread!!!!

Bean Soup

My dad loves this soup. My mom made it for him often!!! If he ate it now all the sodium would throw him into congestive heart failure..hmmmm...jk...poor grandpa

2 pepperoni's sliced thin

1 package of pea beans (rinsed and sorted from debris)

3 stalks of celery chopped

1 large onion chopped

3 garlic cloves chopped finely or put through a garlic press

1 t oregano

salt and pepper (easy on the salt, the pepperoni can be salty)

1 can of tomato paste (small can)

1/4 cup of olive oil

chopped basil

Put beans and pepperoni in a large soup pot. Add 16 cups of water cover and simmer for 1 hour. Add the rest of the ingredients and simmer for an additional 2-3 hours until the beans are cooked. Add water along the way if needed. Serve with some good bread and grated cheese.

*you can make make this a white soup and leave out the tomato paste. You could also add some cooked escarole at the end.