Minestrone Soup

• 1 to 1 1/4 c. dried white beans
• 3 medium stalks celery, diced
• 4 cloves garlic, minced
• 1 large onion, chopped
• 7 c. defatted chicken broth
• 1/2 c. red wine
• 1 Tbsp. olive oil
• 1 (16 oz.) can plum or other tomatoes
• 1/4 tsp. pepper
• 1 Tbsp. basil
• 1 Tbsp. oregano
• salt to taste (optional)
• 1 lb. fresh green beans, cut
• 3 medium carrots, diced
• 4 medium size red potatoes, diced (unpeeled)
• 1 1/2 c. cooked macaroni

1. Soak white beans 4 to 6 hours in 1-quart water.
2. Put beans and soaking liquid into stockpot.
3. Add celery, garlic and onion. Bring to a boil and simmer 1 to 1 1/2 hours or until beans are tender. Add defatted chicken broth, red wine, olive oil, tomatoes, pepper, basil, oregano and salt.
4. Heat to boiling.
5. Add green beans, carrots and potatoes.
6. Simmer 30 to 40 minutes or until vegetables are tender.
7. Add macaroni.

white beans, stalks celery, garlic, onion, chicken broth, red wine, olive oil, tomatoes, pepper, basil, oregano, salt, fresh green beans, carrots, red potatoes, macaroni

Taken from www.cookbooks.com/Recipe-Details.aspx?id=470673 (may not work)