Rich and Complex Minestrone

2 pounds Italian sausage, mild or hot

3 tablespoons olive oil

1 large yellow onion, coarsely chopped

5-6 cloves garlic, minced

2 zucchini, sliced

2 anise bulbs, trimmed, cored and coarsely chopped

2 ribs celery, sliced

2 red bell peppers, seeded and coarsely chopped

1 can (28 ounces) whole tomatoes

1 jar (6 ounces) tomato paste

1 jar (6 ounces) baby food carrots

1 1/2 cups red wine (such as Cabernet Sauvignon)

3 bay leaves

3 sprigs fresh thyme

1 1/2 teaspoons salt

Ground pepper to taste

Fresh basil to taste

1 can (SIZE) quartered artichokes, with juice

10 ounces frozen spinach, thawed and drained or 10 ounces fresh

2 heaping tablespoons kalamata olive paste

Brown sausage in large Dutch oven. Add olive oil, zucchini, anise, celery and red peppers; simmer over low heat 10 minutes.

Add tomatoes, tomato paste, baby food carrots, tomato sauce, chicken broth, wine, rosemary, bay, thyme, salt and pepper and simmer 30 minutes. Stir gently occasionally.

Add fresh basil, artichokes, spinach and kalamata olive paste. Stir and adjust seasonings. Serve in bowls, top with grated Romano.

Serves six to seven.

Cook's note: Serve with tossed salad with shrimp, Italian bread and some Cabernet Sauvignon or whatever wine you put in the soup.

Nutrition values per serving: 800 calories, 53 g fat (17 g saturated), 47 g carbohydrates, 6 g fiber, 31 g protein, 103 mg cholesterol, 3,889 mg sodium.