Title: Pasta & potato stew
 Categories: Soups, Vegetables, Pasta
      Yield: 8 Servings
 
      1 lg Onion, coarsely chopped
    1/3 c  Celery, chopped
      1 ts Olive oil
    1/4 c  Dry red wine or grape juice
      2 cl Garlic, minced
      2 c  Roma tomatoes, chopped
    1/3 c  Fresh parsley, chopped
    1/3 c  Carrots, chopped
      1 c  Cooked & diced red potatoes
      1 c  Macaroni, cooked
      2 c  Cooked kidney beans
      8 c  Vegetable broth or water
      1 tb Basil, dried
    1/2 ts Oregano, dried
      1 ts Chives, dried
 
  In a large soup pot over medium high heat, saute onion and celery in
  oil and red wine until onion is limp but not brown. (add some of the
  stock if onion starts to stick) Add garlic, tomatoes, parsley and
  carrots; cook 5 minutes, stirring frequently. Add remaining
  ingredients; bring to a boil. Reduce heat to medium and cook
  uncovered until vegetables are soft; about 15 minutes. Before
  serving, puree 1 cup of stew in a blender and add back. Adjust
  seasonings as needed.
  
  Variation: For a thicker stew, use uncooked diced potatoes and
  macaroni. Cook until potatoes and pasta are tender, about 25 minutes
  instead of the original 15. Proceed with remaining steps.