1 (11-oz) can red kidney beans
1 tsp salt
1/2 tsp garlic salt
1 clove garlic, pressed
1/4 tsp pepper
1 Tbsp oil
1/4 cup chopped parsley
1 small zucchini, unpeeled and cut into small cubes
2 stalks celery, chopped
2 small carrots, diced
2 green onions, chopped
4 to 5 leaves Swiss chard, chopped
3 Tbsp butter
1 (8-oz) can tomato sauce or 1 can solid pack tomatoes, mashed
2 1/2 cups chicken broth
1/2 cup Sebastiani “Eye of the Swan” Pinot Noir Blanc
1/4 cup uncooked elbow macaroni (optional)
grated Parmesan cheese
several leaves fresh basil (optional)
1/2 cup grated potato or potato cubes (optional)
Place undrained beans in a large kettle; mashed about 2/3 of the beans. Add salt, garlic salt, garlic, pepper, oil and parsley, stirring well. Then add all vegetables, butter, tomato sauce and broth.
Simmer 1 hour or more (the longer the better the flavor) and then add wine. Macaroni may be added at this point. Simmer 10 to 15 minutes longer. Sprinkle with cheese before serving.
If soups seems too thick, add more chicken broth and salt to taste. Several leaves of fresh basil, chopped fine, will add flavor. You may also want to add 1/2 cup grated or cubed potatoes.
Serve with Sebastiani “Eye of the Swan” Pinot Noir Blanc.
Serves 6.
