1 cup sliced celery
1 cup chopped onion
1 cup chopped celery
3 black peppercorns
1/2 cup chopped fresh parsley
6 green bell peppers, seeded and chopped
2 small onions, chopped
5 cloves garlic, minced
2 teaspoons dried oregano
1 (16 ounce) can whole peeled tomatoes, with liquid
In a medium saucepan, place chopped celery and onion into a small saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer 20 minutes or until tender.
Stir the pepper into the celery mixture. Keep stirring well until pepper is heated through.
Stir the chopped celery and onion into the pepper mixture, bringing to a boil. Reduce heat to medium and simmer 15 minutes or until vegetables are wilted.
Stir the parsley and green peppers into the pepper mixture.
Transfer pepper mixture to a saucepan and whisk in tomatoes and tomatoes. Bring to a boil and cook 5 minutes. Transfer mixture to a large bowl.
Return pepper mixture to saucepan and cook, stirring, for 10 minutes. Stir in chicken broth and toss with celery and onion souffle. Bring to a boil and add pasta and corn.
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