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VEGETABLE BEAN SOUP

1 pound dried navy beans
8 cups water
1/2 cup dry red wine
2 teaspoons dried basil
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/4 teaspoon pepper
2 cups chopped onion
2 cups sliced zucchini
1 cup chopped celery
1 cup chopped red bell pepper
1 cup sliced carrot
6 garlic cloves, minced
1 (6-ounce) can tomato paste
1/3 cup grated fresh Romano cheese

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; return to pan. Add 8 cups water and next 5 ingredients (water through pepper); bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Add onion and next 5 ingredients (onion through garlic); simmer, uncovered, 50 minutes or until vegetables are tender. Stir in tomato paste; cook an additional 10 minutes. Ladle soup into bowls, and sprinkle with cheese.

10 servings Cal (12% from fat); Fat 3g (sat 1.5g, mono 0.7g, poly 0.5g); Protein 14.4g; Carb 38g; Fiber 6.8g; CHOL 8mg; Iron 4.1mg; Sodium 419mg; Calc 187mg