Ingredients

• 1/2 lb dried kidney beans (soaked overnight)
• 4 qts chicken stock
• 1 cup dried lentils
• 2 cups swiss chard, chopped
• 6 oz can of tomato paste
• 1 cup red wine
• 1 cup chopped onions
• 1 cup chunked carrots
• 1 cup chopped celery
• 2 tbsp chopped garlic
• 2 tbsp chopped fresh basil or 1 tsp dried
• 1/2 tbsp chopped fresh oregano or 1/2 tsp dried
• 1 lb hot or sweet italian sausage, cut in 1/2" rounds
• 2 cups zucchini, cut in 3/4" pieces
• 1 cup chopped fresh parsley
• 1 cup dried small shell pasta
• salt and pepper to taste

Directions

• Drain the soaked beans and discard the water.
• Bring the stock to a boil in large soup pot.
• Add the beans and reduce to a simmer.
• Cook two hours partially covered, then add lentils and cook for another 1/2 hour.
• Test to be sure the beans and lentils are done.
• Add the chard, tomato paste, wine, onions, carrots, celery, garlic, basil and oregano.
• Cook for a further 15 minutes.
• Saute the sausage in a heavy frying pan over medium heat until brown, about 5-7 minutes, discard the fat. * Add sausage to the soup along with the zucchini, parsley and pasta.
• Cook until the pasta is al dente.
• Allow to cool and refrigerate overnight.
• When reheated, test for seasonings and add salt and pepper to taste. Serves 10-12 persons.
• Serve with grated parmesan cheese and thick slices of sourdough bread.