Red Kidney Bean Soup

A possibility for the week’s menu. I got it from Aunt Kippy. The colors are wonderful and the taste….YUM! Enjoy – Red Kidney Bean Soup Finely chop: onion 2 carrots 2 stalks of celery 1 red pepper 1/4 c fresh parsley Saute above ingredients in 2T olive oil until soft (about 10 minutes) Add: 1 tsp dried oregano 2 tsp dried basil 1 can diced tomatoes 1 can red kidney beans (do not drain) 1 can water Simmer slowly for about an hour. Add paprika Before serving, drizzle lightly with olive oil Spoon grated hard cheese (romano?) on top of each bowl