As the holidays approach (yikes!), we’re all thinking of calmer, simpler ways to handle the hustle and bustle. Dinner planning and meals may well be farthest from our minds, yet those times of restful replenishment are essential to our well being under stress. The answer might seem to be take out or delivery fast food… we know these alternatives are costly and not necessarily health-conscious. Here is a healthy, hearty recipe for a quick and easy dinner using Falcon Nest 2003 Zinfandel. Another red wine might work, but I used Falcon Nest, so cannot attest to the success of a recipe with another wine. Please note this recipe feeds quite a few hungry souls!

“Zinfally” Hearty, Healthy Minestrone

Ø      2 pounds smoked sausage, diced

Ø      2/3 cup Falcon Nest 2003 Zinfandel wine

Ø      26 ounce jar Mushroom pasta sauce (store brand is fine)

Ø      16 ounce package frozen, mixed vegetables (store brand is fine)

Ø      15 ounce can red beans, drained (store brand is fine)

Ø      2 cups uncooked pasta (author prefers elbow macaroni)

Place a large, nonstick pot on your stovetop burner and preheat over medium heat. Add diced, smoked sausage and brown, stirring occasionally, for five minutes. Pour wine over browned meat, stir and simmer, stirring occasionally for another 3-5 minutes. Add entire contents of jarred Mushroom pasta sauce plus two jars of warm water; stir and simmer over medium heat for a few minutes. Stir in frozen vegetables and drained, canned beans. Bring to a boil over medium heat, stirring occasionally. Add uncooked pasta, stir, reduce heat to low, cover pot and continue to cook for 8-10 minutes. Turn off burner, remove lid, stir and recover pot until ready to serve while still hot.

 A loaf of fresh bread and tossed salad make this a delicious, nutritious meal of up to 12 servings in less than 30 minutes! Great reheated on those evenings where holiday chores leave you tired and hungry.