3 fluid ounces red wine
3 fluid ounces chicken broth
1 large onion, diced
3 large carrots, diced
6 cloves garlic, chopped
4 bay leaves
fresh dill
1 cup Italian-style dry bread crumbs
2 quarts chicken broth
1 uncooked romaine lettuce
In a large stock pot over high heat, heat wine with chicken broth, onion diced, and garlic and cook until just tender. Stir in bay leaves and rest of broth, one quart at a time, and bring to a boil again. Reduce heat to medium low and simmer, uncovered for 5 minutes. Stir in bread crumbs, 2 quarts broth, roma (plum) beans, and remaining broth. Cover, and simmer for 30 minutes.
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