We can still remember our grandmother adding a touch of wine to this recipe after browning the onions and garlic. Rumor has it that our grandfather, Louie, used to make red wine in the basement of Bove’s Café. That’s one way of keeping all of your ingredients local!
Prep time: 20 min; Cook time: 60 min
Ingredients
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- 1 jar Bove’s Marinara Sauce
- 1 can pinto beans, drained
- ½ cup dry white wine
- 3 cloves garlic, peeled
- Salt
- 2 carrots, sliced
- ½ lb. mushrooms, stems removed, cleaned and sliced
- 2 Tbs. grated lemon rind
- ½ cup Parmesan cheese
- 1 quart chicken broth
- 1 can diced tomatoes, drained
- 2 onions coarsely chopped
- 4 cloves garlic, peeled and chopped
- Freshly ground black pepper
- ¾ cup fresh or frozen broccoli florets
- 1 tsp. fresh rosemary (or ¼ tsp. dried)
- 2 bay leaves
- 4 oz. ziti or other tubular pasta
Cook: In a large, heavy-bottomed soup pot, heat olive oil and lightly brown onions and whole cloves of garlic. Add carrots and mushrooms and brown two minutes more, stirring constantly. Add chicken broth, Bove’s Marinara Sauce, pinto beans, tomatoes, celery, broccoli, minced garlic, rosemary, bay leaves, lemon rind, and salt to taste.
Simmer: Cover and simmer for one hour.
Prep: While simmering, cook pasta in another saucepan according to package directions for al dente, drain, and set aside. Ten minutes before mealtime add drained ziti to soup pot to warm thoroughly. Stir in fresh basil and season the minestrone with a generous grinding of pepper.
Serve: Serve with grated Parmesan cheese.