Chardonnay And Herb Fagioli Soup With Chili Chive Croutons

• 1 tablespoon olive oil
• 1 teaspoon basil dried purple
• 1 teaspoon oregano dried Italian
• 1/4 teaspoon crushed red pepper flakes
• 5 stalks celery chopped
• 1 onion chopped
• 2 pinches salt or to taste
• 1/2 cup chardonnay or other dry white wine
• 1 cup homemade chicken stock or canned
• 2 cans tomatoes Italian style, or 1- 28 ounce can of San Marzano
• 8 ounces tomato sauce can of
• 1/4 teaspoon sugar
• 1 cup spiral pasta uncooked multigrain, you can use white but cook time may be less
• 15 ounces cannellini beans with liquid

1. Heat olive oil in a large saucepan over medium heat.
2. Add herbs and pepper.
3. Stir continuously to release oils. It only takes about 30 to 60 seconds. Be careful not to let them burn.
4. Toss in vegetables.
5. Then salt.
6. Once they are tender and translucent pour wine in.
7. Allow to deglaze for 3 or 4 minutes.
8. Dump in stock and stir until it dissolves to a smooth consistency (if using canned just cook for 2 or 3 minutes.)
9. Stir in tomatoes and sauce.
10. Then sprinkle with sugar.
11. Simmer this on low for about 20 minutes.
12. Add pasta and cook approximately 10 minutes, until pasta is tender.
13. Add undrained beans and mix well.
14. Heat through.
15. Serve with fresh grated Parmesan or Romano cheese.
16. You can also include fresh basil leaves for a garnish if you have any.

olive oil, basil, oregano, red pepper, stalks celery, onion, salt, white wine, chicken, tomatoes italian style, tomato sauce, sugar, pasta, beans

Taken from www.yummly.com/recipe/Chardonnay-And-Herb-Fagioli-Soup-With-Chili-Chive-Croutons-1651198 (may not work)