INGREDIENTS

• 1 red pepper, seeded and chopped
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 4 cups tomatoes, peeled and seeded
• 2 tablespoons rice
• 2 tablespoons Worcestershire sauce
• 1 can kidney beans
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. In large saucepan, heat olive oil. Add red pepper, onion and garlic. Heat until sizzling then turn to low. Cover and cook gently for 5-10 minutes.
2. Add tomatoes. I puree just slightly with hand blender at this point as my family does not like large chunks of tomatoes. Leave chunky.
3. Add kidney beans and spices. Stir. Bring to boil then reduce to simmer, covered for 20-30 minutes.

I keep the end rind from left over parmesan cheese. You can add a piece to the soup when you add the kidney beans. Remove what is left of the rind after it is finished simmering.

Freezing:  This soup doubles easily and freezes well.

Yield: 6-8 servings