Winter Soup

In a large heavy-bottomed stock pot, brown the beef with the garlic and oregano. Drain the fat and return to the pot. Turn the heat up to high and pour the wine into the pan, scraping up all the lovely caramelized bits on the bottom. Simmer for 2 minutes, add the tomatoes, juice and all, mashing the whole tomatoes with a spoon or potato masher. Add the water and the bouillon. Simmer for 5 minutes.

Add the carrots, simmer for 5 minutes, then add the potatoes. Continue to cook until the potatoes are knife-tender, about 15-20 minutes, no more. Add the green beans and simmer for 4-5 minutes until just warmed through; you want them to be crisp tender.

Garnish with sour cream, Parmesan cheese and basil leaves.