Soups
Veal Stock for Minestrone
Nona Crinella's Egg Ribbon Soup
Ministrone Presto
Quick Clam Chowder
Lavagna Fish Stew
Pasta E Fagioli (I)
Tortellini in Turkey Broth
Pasta E Fagioli (II)
Lentil Soup
Sonoma Fish Soup
Beef Soup
2005 Sauvignon Blanc
2005 Glissando
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Marian's Minestrone Presto
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2 small (about 12 ounce) cans, red kidney beans
1 teaspoon, salt
3 large cloves, garlic, peeled and crushed
1/2 teaspoon, coarse black pepper
4 tablespoons, olive oil
1/2 cup, chopped parsley
1 medium zucchini, unpeeled and cut into small cubes
2 stalks celery, chopped fine
2 small carrots, diced
2 green onions, chopped
6 whole leaves of Swiss chard, chopped coarsely
1 medium can (about 15 ounces) solid packed tomatoes, mashed
8 cups, veal or chicken stock (see veal stock, and/or
Nona Crinella's basic chicken stock)
1/2 cup. Marsala sherry
1/2 cup, uncooked elbow macaroni
1/4 cup, Parmesan cheese
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Place undrained beans in a large kettle or saucepan. Mash about 2/3 of
the beans and leave the rest whole.
Add salt, garlic salt, garlic,
pepper, oil and parsley, stirring well.
Then add all the vegetables,
tomatoes and water.
Simmer for 1 hour or more and then add sherry and
macaroni.
Simmer 10-15 minutes longer.
Sprinkle with cheese before
serving.
Serves 6.
Note: For a somewhat lighter soup, use water instead of veal stock
Enjoy with our 2005 Sauvignon Blanc.
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