Tomato Minestrone Soup with Forever Sisters un-Chardonnay

Ingredients:

2 tablespoons extra virgin olive oil (EVOO)
1/4 pound pancetta or thick-cut prosciutto OR bacon (I used bacon), finely chopped (optional)
1 pound zucchini (discarding the seedy centers), then cut into small pieces
3 ribs celery, finely chopped
1-2 carrots, finely chopped
1 onion, finely chopped
1 bay leaf
3 cloves garlic, finely chopped
2 tsp dried organo and basil OR 1 1/2 Tablespoons Italian seasoning
1/2 tsp black pepper
Salt and pepper to taste
4 - 5 cups chicken or vegetable stock (I used a combination of both Vegetable and Chicke broth)
One can cannellini beans (15 ounces), rinsed
One can crushed tomatoes (15 ounces)
1/4 pound elbow pasta or any tubed pasta that you have on hand
Parmesan cheese for topping
Toasted thick Italian bread for serving - optional

Directions:

STEP 1: In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta, prosciutto or bacon, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7-8 minutes.

STEP 2: Stir the stock, seasonings, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook to al dente.

STEP 3: Season with Salt and Pepper to taste. Ladle into bowls and top with the parmesan cheese. Server with toasted bread if desired.

Paried with Froever Sisters Un-oaked Chardonnay
Recipe adapted from Rachel Ray magazine

Tomato Minestrone Soup with Forever Sisters un-Chardonnay

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