Bove's of Vermont

• 1 jar Bove's Marinara Sauce
• 1 quart chicken broth
• 1 can pinto beans, drained
• 2 Tbs. olive oil
• 1 can diced tomatores, drained
• ½ cup dry white wine
• 2 onions coarsely chopped
• 3 cloves garlic, peeled
• 4 cloves garlic, peeled and chopped
• salt

• freshly ground black pepper
• 2 carrots, sliced
• ¾ cup fresh or frozen broccoli florets
• ½ lb. mushrooms, stems removed, cleaned and sliced
• 1 tsp. fresh rosemary (or ¼ tsp. dried)
• 2 bay leaves
• 2 Tbs. grated lemon rind
• 4 oz. ziti or other tubular pasta
• ½ cup parmesan cheese

In a large, heavy-bottomed soup pot, heat olive oil and lightly brown onions and 3 whole cloves of garlic. Add carrots and mushrooms and brown two minutes more, stirring constantly. Add chicken broth, Bove's Marinara Sauce, pinto beans, tomatoes, celery, broccoli, minced garlic, rosemary, bay leaves, lemon rind, salt to taste. Cover and simmer for 1 hour. While simmering, cook pasta in another saucepan according to package directions for al dente, drain and set aside. Ten minutes before mealtime add drained ziti to soup pot to warm thoroughly. Stir in fresh basil and season the minestrone with a generous grinding of pepper. Serve with grated Parmesan cheese.

Serves 6-8