Minestrone

1. Dice the following vegetables: 1 large carrot, 2 large potatoes, 1 large zucchini (remove the seeds).
2. Sauté in a stock pot 2 tsp oil, 1 large white onion and 3 cloves of garlic (cut into thin slices).
3. Add the diced vegetables and 1 cup of white wine and reduce.
4. Add 2 cans of stewed tomatoes and 2 cups of chicken or vegetable stock.
5. Once veggies are soft add 1 can of red or white kidney beans.
6. Season with salt and pepper.
7. Puree half of the soup in a blender and return to the pot.
8. Add some chopped fresh sweet basil and add ½ cup freshly grated Parmesan cheese.

Another version is to add cooked salad macaroni to add more body to the soup. Serve with extra grated Parmesan cheese and freshly chopped sweet basil leaves.