MarkS Minestrone

Ingredients

• 1 can chickpeas
• 1 can kidney beans
• 2 c cooked pasta shells
• 2 c chopped tomatoes
• 3 Tbsp olive oil
• 5 to 10 crushed garlic cloves
• 2 c chopped onion
• 2 c cubed or sliced carrots
• 2 c zucchini
• 6 c vegetable stock
• 16 oz green beans
• 1 c green pepper sliced
• 1 tsp salt to taste
• 12 tsp black pepper
• 2 tsp oregano
• 2 tsp tarragon
• 2 tsp ground rosemary
• 2 Tbsp basil
• 4 c tomato puree
• 12 c dry red wine

Directions

1. Saute garlic and onion in olive oil until translucent
2. Add salt pepper basil oregano tarragon rosemary carrots and wine
3. Cover and cook 5 to 10 minutes stirring occasionally
4. Add green pepper stock puree and beans
5. Cover and simmer 30 minutes
6. Add chopped tomatoes cooked pasta and zucchini and simmer for another 15 minutes
7. Makes 6 quarts