1 1/3 cups beans, drained and rinsed
1 1/3 cups chopped onion
1 1/3 cups chopped celery
1/4 cup sliced green bell pepper
1/2 cup chopped green bell pepper
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried parsley
1 teaspoon dried oregano
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil
In a large saucepan, combine the beans, onion, celery, green bell pepper, green bell pepper, olive oil, salt, pepper and parsley. Mix together and allow to simmer for 2 minutes.
Stir in oregano and salt and pepper flakes. Mix all together and reduce heat to medium heat. Cook, stirring occasionally, for 1 minute.
Bring to a low heat. Reduce heat to medium (cooked) and simmer for 10 minutes.
Vegetate remaining ingredients. Stir into soup mixture. Cover and chill at least 1 hour before serving.