About 6-8 Servings

Ingredients:

Small Beef bone (adds flavor to soup)

Olive Oil

2 cloves of garlic

1 green or red jalapeno pepper (optional)

1 medium onion

1 leek (white part only)

2 stalks of celery

10 mushrooms

1 medium potato or handful of small red potatoes (4-6)

1-2 carrots or large handful of baby carrots

Handful of green beans

1 small zucchini

1 ear of corn (optional) or about ¾ cup of frozen corn

1 14 ½ to 16-ounce can diced tomatoes (low salt)

½ can white kidney beans (if not available, use just red kidney beans)

½ can red kidney beans

¾ cup dry macaroni

2 32-ounce boxes of reduced sodium beef stock (or about 4 cans)

1 beef bouillon cube

1 cup dry red wine

Thyme, oregano, parsley, pepper and cayenne pepper to taste

2 Bay Leaves

Instructions:

Clean and dice garlic, jalapeno pepper, onion, leek, celery and mushrooms.  Clean and cut into chunks potato, carrots, green beans and zucchini.  Shuck corn and remove from cob.  Set vegetables aside.

Open up can of white and red kidney beans and rinse through colander.  Set aside.

In large soup pot, cook beef bone in 1-2 tablespoons of olive oil, about 10 minutes.  Add garlic, jalapeno pepper, onion, leek, celery and mushrooms to soup pot, adding another tablespoon of olive oil (if necessary).  Cook until tender, about 5-8 minutes.

Add diced tomatoes, white & red kidney beans, macaroni, stock, beef bouillon and red wine.  Add spices and bay leaves.  Cover with lid and let simmer on low heat for about 45-60 minutes.

Serve with parmesan cheese.