One soup~ four wines - part 1

Yield: 1 Info : An E

Ingredients:

1 or 2 cups of the beans and add it back to the soup. Add salt and

Instructions:

pepper to taste. Yield: 6 cups Infused Olive Oil :1/4 c olive oil :1 tb minced garlic :1 tb minced sage :1 tb minced rosemary :2 tb minced flat-leaf parsley :1/4 c extra-virgin olive oil : salt and pepper to taste In a small pot heat the regular olive oil. Add the garlic and herbs. When the oil begins to sizzle turn off the heat and let it sit; the herbs will have turned bright green. Allow th oil to cool a bit and add the extra-virgin olive oil. Stir and add salt and pepper to taste. The mixture should be heavily seasoned as a small amount will flavor each bowl of soup. Yield: 2/3 cup Sofregit :1/3 c extra-virgin olive oil :1 c chopped onion :1 tb minced garlic :1 c plum tomatoes peeled : -seeded and chopped : -(fresh or canned) :1 tb minced flat-leaf parsley :1 tb minced sage : salt and pepper to taste Heat a heavy saut‚ pan and pour in the olive oil. When the oil is hot add the onions and cook over low heat until they turn soft and golden brown about 20 minutes. Stir in the garlic and cook until it begin to color slightly about 5 minutes. Add the tomatoes and cook slowly until they begin to blend with the onions about 20 minutes. Add the parsley and sage and cook for another 10 minutes. Add salt and pepper to taste. Yield: 1 1/4 cups