Minestrone

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Great Northern White Beans, drained with juice reserved

Chick Peas (Garbanzo Beans) drained with juice reserved

Kidney Beans, drained with juice reserved

Shallots

Scallions

Fresh Garlic, peeled and minced

White wine

Chicken Stock

Veal Stock

Fresh Zucchini, diced

Fresh Summer Squash, diced

Tomato paste

Sugar

Worcestershire Sauce

Tabasco Sauce

Bay leaf

Olive oil

Fresh Basil, chopped

Red wine

Fresh Parsley, chopped

Pasta, cooked

Lemon juice

Stax’s seasoning, to taste

Red wine

Sauté the shallots, scallions and garlic in the olive oil. Deglace with white wine. Add the reserved bean juice, chicken and veal stock and simmer. Add the fresh zucchini and squash and lemon juice. Add the tomato paste and sugar; stir until dissolved. Add the beans, Worcestershire sauce, Tabasco sauce and bay leaf.

In a separate pan, rehydrate the pasta with olive oil and chicken stock and add the fresh basil.

Add the pasta and basil mixture to the vegetable and stock mixture. Add Stax’s seasoning and red wine. Increase the heat and simmer until ready to serve.