Cold weather + the first season of the Sopranos (watched over the course of the last three days) made me pine for something Italian and something hot. Just like the Sopranos are a very loose translation of how Italians act, this is a very loose translation of how Italians cook.
And I wouldn't even dare be as sacrilege to call this minestrone! Enjoy . . .
Saute for five minutes
1 T of olive oil
3 cloves of garlic
1/2 onion, chopped
2 celery ribs, chopped
Add and incorporate flavors
1 T of a mixture of dried herbs, perhaps basil, oregano, and sage
14.5 oz petit-diced tomatoes
8 oz tomato sauce
4 cups of vegetable broth
Add
14.5 oz can of Cannelini Beans, drained and rinsed
1/2 cup of French Lentils (sometimes called Green Lentils)
1/2 cup of fresh chopped italian (or "flat leaf") parsley
1 bay leaf
1/3 cup of red wine
Cook until lentils are tender, about 45 min - 1 hour.
Ladle in bowls and top with
Parmesan Cheese
Serve with bread.
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