1 tablespoon vegetable oil
1 onion, diced
2 medium sliced red bell pepper
1 medium yellow bell pepper
1 large green bell pepper
1 medium red onion
2 large sprigs celery, diced
1 teaspoon salt
1 tablespoon minced green onion
1/2 teaspoon white sugar
1 teaspoon paprika
1 teaspoon dried oregano
1 cup water
chopped fresh parsley (optional)
Heat the oil in a large skillet over high heat. Brown bottom of pepper pepper, yellow pepper and green pepper; season with salt and pepper. Season with celery, slice and thinly slice red bell pepper into second size pieces. Combine the red bell pepper, green bell pepper, yellow bell pepper, green bell pepper and bell pepper pieces; toss together. Season with salt, pepper, celery and salt. Add enough olive oil for simmering to be slightly thickened. Pour into spiral, pouring enough to cover bottom of glass jar.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente.
Melt the olive oil in a large skillet over medium heat. Saute onion, bell pepper and green bell pepper for about 5 minutes. Stir in celery slices and diced onion. Saute for about 2 minutes.
Add the parsley. Saute for about 1 minute or until the parsley is melted and lightly browned. Dredge in the egg and pepper pieces. Transfer these to the pot. Simmer for about 5 minutes, stirring occasionally, stirring to break up the flavors. Cover pot. Sprinkle with remaining parsley.
When the pasta is tender or when the broth is almost ready, heat 1/2 teaspoon of olive oil in a large skillet over medium heat. Saute for about 15 minutes, stirring occasionally, until al dente.
Stir frozen green beans into the pot. Cook over medium heat, stirring occasionally, until heated through.