+ Minestrone Soup This is a classic recipe from Silvia Sebastiani. I have multiplied it out to serve 24. QUICK MINESTRONE "Minestrone is an old recipe that used to take about half a day to prepare, starting with dry red beans. This is a modern version using canned kidney beans and it is equally as good as the old. I usually serve it with garlic bread and a salad and this makes a very nourishing meal. If available, several leaves of fresh basil, chopped fine, will give added flavor. Sometimes, I also add 12 cup grated or cubed potatoes. The longer . minestrone is cooked, the better will be the flavor."

• 4 (11-ounce) can red kidney beans
• 4 teaspoon salt
• 2 teaspoon garlic salt
• 4 clove garlic, pressed
• 1 teaspoon ground pepper
• 4 tablespoon extra virgin olive oil
• 1 cup chopped fresh parsley
• 4 small zucchini, unpeeled and cut into small cubes
• 8 ribs celery, chopped
• 4 small carrot, diced
• 8 green onions, chopped
• 2 bunches Swiss chard, chopped
• 3/4 C butter
• 4 (8-ounce) can tomato sauce (or one 16-ounce can solid-pack tomatoes, mashed)
• 9 cups water
• 2 cup Sebastiani "Eye of the Swan" Pinot Noir Blanc or Chenln Blanc (or similar wine)
• 1 cup uncooked elbow macaroni (optional)
• Grated Parmesan cheese

Place undrained beans in a large kettle or saucepan; mash about two-thirds of the beans and leave the rest whole. Add salt, garlic salt, garlic, pepper, oil and parsley; stir well. Add zucchini, celery, carrot, green onions, chard, butter, tomato sauce and water. Simmer 1 hour or more. Add wine. (If used, macaroni can be added at this point.) Simmer 10 to 15 minutes longer. Sprinkle with cheese before serving. Serves 24. If soup seems too thick add more water and salt to taste.