Vegetarian Tomato And Bean Soup

• 1 lb celery
• 2 lb onions, quartered
• 1 lb carrots, cut into 1 inch pieces
• 1 lb tomatoes, cored
• 1 lb green pepper, cut into 1 inch pieces
• 1/2 lb turnips, cubed
• olive oil to coat vegetables
• 8 cloves garlic, crushed
• 6 whole cloves
• 4 bay leaves
• 15-20 whole peppercorns
• 1 bunch fresh parsley, chopped
• 1 gallon water
• 1 - 28oz can diced tomatoes
• 1 - 19oz dark red kidney beans
• 1 - 19oz Cannellini beans
• 1/4 cup hot sauce (optional)
• 1 cup Pastina shaped pasta

1. 1. Preheat oven to 450o F.
2. 2. Remove leaves and inner parts of celery, if needed, cut to fit in pot.
3. 3. Toss onions, carrots, tomatoes, peppers, and turnips with olive oil. Place on roasting pan and place in oven. Stir every 15 minutes. Cook until all vegetables have browned and onions start to caramelize (at least 1 hour).
4. 4. Put roasted vegetables, celery, garlic, cloves, bay leaves, peppercorns, parsley and water in large stock pot. Bring to full boil. Reduce heat to a simmer. Cook uncovered until liquid is reduced by half.
5. 5. Strain broth. Vegetables can be eaten, but are no longer needed for soup.
6. 6. Strain and rinse beans and add to broth. Add tomatoes with their juice and hot sauce. Bring to a boil.
7. 7. Add Pastina, and cook 4-6 minutes or according to package directions. Salt and pepper to taste.

celery, onions, carrots, tomatoes, green pepper, olive oil, garlic, cloves, bay leaves, peppercorns, parsley, gallon water, tomatoes, beans, beans, hot sauce, pasta

Taken from www.epicurious.com/recipes/member/views/vegetarian-tomato-and-bean-soup-1202184 (may not work)