Harvest Minestrone

Recommended wine pairing: Nipozzano Chianti Rufina Riserva DOCG

Serves: 4 as an main course

Ingredients: 2 cups chicken stock 1 cup water 1 large potato, finely diced 3 garlic cloves, thinly sliced 2 medium zucchinis, grated One 8 3/4-ounce can red kidney beans, drained 1/4 tsp. kosher salt 1/4 tsp. fresh ground pepper Pinch of dried red pepper flakes Extra virgin olive oil for drizzling

Directions: Combine the chicken stock, water, potato and garlic in a large saucepan. Bring to a boil over medium heat and cook until the potato becomes tender, about 15 minutes. Using a spoon or large fork, mash the potato slightly. Add the zucchini and kidney beans; cook until the beans are heated, 3 to 5 minutes. Add the salt, pepper and crushed red pepper. Divide among four soup bowls and drizzle a small amount of extra virgin olive oil over each serving.