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Winter Minestrone Soup Recipe

This hearty winter minestrone soup recipe will warm you on chilly nights. Serve with crusty bread and a glass of Cabernet Sauvignon. Enjoy! Recipe courtesy of The California Wine Club.
Prep Time: 15 Minutes
Cook Time: 15 Minutes

Yield: 4 servings


• 3 Tbsp olive oil
• 2 cups onions, chopped
• 6 slices bacon, chopped
• 2 cloves garlic, chopped
• 2 carrots, peeled and diced
• 3 potatoes, peeled and diced
• 3 stalks celery, thinly sliced
• 1 lb cabbage, thinly sliced
• 1/2 cup red wine
• 2 quarts chicken stock
• 1 can (28 oz.) chopped tomatoes
• salt and pepper, to taste
• 1 tsp sugar
• 1/4 cup pesto
• 1 can (14 oz.) baked beans
• 1/2 cup Parmesan cheese
In a large soup pot, cook onions and bacon in the olive oil, stirring occasionally, until the onion is soft and lightly golden.  Add the garlic, carrots, potatoes, celery and cabbage and cook 5 minutes more.  Than add wine, stock and tomatoes.  Season with salt and pepper and add sugar and pesto.  Simmer very gently, covered for an hour.  Add the baked beans and serve sprinkled with Parmesan cheese. This soup freezes very well.


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