Monday, November 9, 2015

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.  

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