Tony's Minestrone

TONY'S  MINESTRONE

 1 tbsp. olive oil

1/2 c. bacon, chopped

1 clove garlic, chopped

1/2 c. onion, chopped

1/2 c. tomato, chopped

1 tsp. parsley, chopped

1 tsp. sage, chopped

1 tsp. salt

1/2 tsp. pepper

1/2 tsp. rosemary, chopped

1 tbsp. tomato paste

3 stalks celery, chopped

2 carrots, sliced

4 to 5 fresh basil leaves, chopped

2 potatoes, diced

1 can red kidney beans

1/4 sm. cabbage, shredded

2 zucchini, diced

1 c. shelled peas or frozen

1/2 c. mushrooms, sliced

1 1/2 qts. College Inn chicken stock

4 tbsp. Romano cheese

1 tbsp. hot sauce

1 c. macaroni or any hard pasta

1 c. red wine

 Place olive oil in a large soup pot.  Add bacon, garlic, onion, parsley, sage, salt and pepper and brown a little.  Add tomato paste, diluted in 1 cup red wine.  Cook 5 minutes.  Add all vegetables and 1 1/2 quarts of the stock and cook slowly 45 minutes.  Add pasta and cook 10 minutes longer.  Sprinkle soup with Romano cheese.  Serves about 5 or 7.