1 cup water
1/2 cup sun-dried tomatoes
3/4 cup dry saltine cracker crumbs
3/4 cup dry minced onion
1/4 cup dry garlic powder
1/4 teaspoon ground black pepper
1/2 cup onion, chopped
2/3 cup dry white wine
2 (8 ounce) cans cream of mushroom soup mix
1 (10 ounce) can tomato paste
1 (5 ounce) can red kidney beans, drained and rinsed
1 cup dry white wine
salt and pepper to taste
Combine water, sun-dried tomatoes, garlic, meat powder, pepper, onion, and garlic powder in medium saucepan and bring to a boil. Reduce heat to low, stir-cover, and simmer 25 to 30 minutes, until tomatoes are tender and sauce is heated through.
Stir in chicken broth, remaining salt and pepper, and tomato paste until well mixed. Bring to a boil. Reduce heat and simmer 30 to 45 minutes, until thickened and heated through. Add some canned tomatoes and cook 5 minutes more.