This is a traditional Italian soup/stew. My version is a cousin of Minestroni Soup, and uses a complex broth that includes tomatoes, carrots, onions, white wine, mushrooms and smoked turkey or ham bones – and eventually added to beans and pasta.
The first time I made this soup I was the chef for a fraternity at the University of Maryland. My ingredients included vegetables, canellini beans, white wine and leftover cooked roast beef and bacon. I added fresh parsley and lemon zest for the garnish. The pasta was corn elbows. I sampled the soup and it was amazingly delicious with complex flavor. I served this soup accompanied with bread and salad. The “boys” ate in silence. I asked them what they thought – and a few volunteered that they were disappointed because a dinner should be on a plate with distinct portions of meat and vegetables.
I am officially hungry now!!!