Recipes

11 oz. can red kidney beans
1 t. salt
1/2 t. garlic salt
1 clove garlic, pressed
1/4 t. pepper
1 T. oil
1/4 cup chopped parsley
1 small zucchini, unpeeled and cut into small cubes
2 stalks celery, chopped
1 small carrot, diced
2 green onions, chopped
4-5 leaves Swiss chard, chopped
3 T. butter
8 oz. can tomato sauce or 1 can solid-pack tomatoes, mashed
2-1/2 cups water
1/2 cup Sebastiani chardonnay or other dry white wine
1/4 cup uncooked elbow macaroni (optional)
Grated Parmesan cheese

Place undrained beans in a large kettle or saucepan; mash about 2/3 of the beans and leave the rest whole. Add salt, garlic salt, garlic, pepper, oil and parsley, stirring well. Then add all the vegetables, butter, tomato sauce and water. Simmer 1 hour or more and then add wine. If desired, macaroni may be added at this point. Simmer 10 to 15 minutes. Sprinkle with cheese before serving. If soup seems too thick, add more water and salt to taste.