Sarasota's Minestrone Soup

Step 1: Base ... Add the olive oil to a large heavy pot and bring to medium high heat. Add in the celery, onion, garlic, carrots, potatoes, and red pepper flakes and cook on medium - medium high heat until the vegetables begin to get tender; about 5 minutes. Then add in the tomato paste and mix well to get up all the bits from the bottom, if any.

Step 2: Soup ... Add in the red wine, cook a minute - then the tomatoes, broth, water, V8 or vegetable juice (tomato juice can be substituted if you can get V8 or vegetable juice), beans, the dried Italian seasoning, bay leaf, thyme and bring to a light boil. If you have that parmesan rind ... now if the time to add it. It is a great touch, but not necessary. Reduce to medium low, add in the zucchini and simmer 10 minutes. At this point - check for seasoning; add any salt or pepper if necessary. Remember, we are still adding some vinegar, cheese as a garnish and fresh herbs, so go easy.

Step 3: Finish ... Bring the soup back to a light boil and add in the pasta and once it comes back to a boil, reduce to medium low and cook until tender. Finish by adding the fresh basil, parsley and the vinegar. Mix well and then taste once again for any additional salt and pepper. Don't forget to take the parmesan rind out if you used one and the bay leaf.

Step 4: Serve ... Ladle up and ENJOY! I like to finish mine with a handful of baby spinach, topped with grated parmesan, a drizzle of good olive oil. Serve with some crusty bread or an artichoke bruschetta or a salad, and that is dinner. Delicious.