2 beef marrow bones
1 large soup bone with at least 2-3 inches of meat
1 large onion
1 35oz can of peeled San Marzano tomatoes
6-8 stalks of celery
6-8 carrots – peeled
3/4 cup of peas
.25 – .35 oz fresh Italian parseley
3 -4 tbsp sea salt
3-4 tbsp black pepper
1-2 tbsp cayenne pepper (to taste)
Place meat and bones into a large souper. Puree tomatoes in blender and place into souper. Fill blender with water (approx 6-8 cups) and add to souper. Chop onion, carrots, zucchini and celery and place into a souper. Add peas, salt, pepper, cayenne and parseley. Cook on medium to low heat for one hour, stirring occasionally. Serve.
You can also let soup cool, put it in the blender to puree and reheat if you like a pureed soup.
Serve with grated parmigiano cheese on top.
Serves 6-8 people.