1 1/2 cups red wine
1 tablespoon olive oil
1 pound vegetables, halved and halved
1 stalk celery, diced
1 cup chicken broth
2 medium onions, thinly sliced
1 medium carrot, sliced
3 (10 ounce) cans beef broth
2 (15 ounce) cans basa beans, drained
1/2 cup heavy whipping cream
22 (3 ounce) packages instant vegetable soup mix
In a medium saucepan bring 2 cups red wine, olive oil, and vegetables to a boil. Reduce heat to low; cover, and simmer gently for 10 to 15 minutes. Stir into pasta, stirring frequently.
While the wine is simmering, arrange halved lemon pepper slices in an uncooked, 1/2 quart casserole dish, half-covering the skillet.
Heat 2 teaspoons of olive oil, stirring lightly, over medium heat, and pour over vegetables in dish. Sprinkle noodles with tomato slices, and sprinkle with chicken broth.
Stir in onion slices, carrot, beef broth, 2 cans of bean beans, and 2 cans of tomato slices. Cover, and bring to a boil. Reduce heat to low; cook and stir for 1 minute.
Reduce heat to medium-low. When the soup has come to a rolling boil, pour into scalded silver bowls. Serve immediately.
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