1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 cup chopped green pepper
3 tablespoons dry red wine, optional
1 cup chopped tomatoes
1/2 cup minced fresh parsley
2 to 3 teaspoons sugar
Grated Parmesan cheese
In a Dutch oven or large saucepan, saute onion in oil until tender. Stir in the carrots, celery, garlic, salt, oregano, basil and pepper. Cover and cook for 8 minutes. Add the water, tomato puree, beans, green pepper and wine, if desired; cover and simmer for 15 minutes.
Add the tomatoes, parsley and sugar; cover and simmer 15 minutes longer or until vegetables are tender. Sprinkle with Parmesan cheese.