Minestrone Soup

• 3 Tbsp. olive oil
• 1 c. each: chopped onions, zucchini, green peppers, cubed potatoes, minced celery and diced carrots
• 4 cloves crushed garlic
• 4 oz. Vt. Sprout House 4 bean mix
• 2 c. tomato puree
• 3 1/2 c. water or stock
• 3 Tbsp. dry red wine
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 tsp. basil and oregano
• 1/2 c. chopped parsley
• 1 c. chopped tomatoes

1. Saute olive oil, onions, zucchini, green peppers, cubed potatoes, minced celery, diced carrots, crushed garlic and bean mix for 15 minutes.
2. Cover and cook for 5 minutes, then add tomato puree, water or stock, dry red wine, salt, pepper, basil, oregano, chopped parsley and chopped tomatoes.
3. Cover and simmer for 20 minutes.
4. Garnish with Parmesan cheese.

olive oil, onions, garlic, bean mix, tomato puree, water, red wine, salt, pepper, basil, parsley, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799286 (may not work)