Title: Gambardella's Minestrone Soup
Categories: Italian Soup
Yield: 16 Servings
| 1/2 | c | Dry cannellini or Great |
| | | Northern beans |
| 1/2 | c | Dry red kidney beans |
| 1/2 | c | Dry garbanzo beans |
| 1/2 | c | Dry lentils |
| 1/4 | c | Dry split peas |
| 1 | sm | White potato, peeled & diced |
| 4 | | Or 5 cups chicken or beef |
| | | Broth |
| 2 | pk | (16 oz pkgs) frozen Italian |
| | | Vegetables |
| 1/4 | c | Olive oil |
| 1 | lg | Onion, peeled and chopped |
| 4 | | Cloves garlic, peeled and |
| | | Chopped |
| 1 | md | Red bell pepper, stemmed, |
| | | Seeded and chopped |
| 3 | lg | Stalks celery, diced |
| 1 | md | Bulb fennel, chopped |
| 1/3 | c | Fresh basil, chopped |
| 1/2 | c | Fresh oregano, chopped |
| 1/4 | c | Parsley stems, chopped |
| 1/4 | ts | Dried rosemary, crushed |
| 1 | tb | Fennel seeds |
| 1 | tb | Coarse salt |
| 1 | ts | Freshly ground black pepper |
| 1 | c | Fresh ripe tomatoes, diced, |
| | | Or peeled and diced canned |
| | | Tomatoes |
| | | Cooked pasta or rice |
1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots
of water to cover overnight. The next day, cook in 3 cups water 20
minutes; skim the foam from the top. Do not drain. 2. Simmer the potatoes
in 1 cup broth 15 minutes; set aside. (Do not drain either preparation.)
3. In a heavy-bottomed 8-quart pot heat the olive oil over medium heat. Add
the onion, garlic, bell pepper, celery and fennel; saute until the onions
are golden. Add the basil, oregano, parsley, rosemary, fennel seeds, salt
and pepper; add simmered beans, undrained potato and vegetables, and
tomatoes. Simmer 1 hour, stirring occasionally. Add a little more broth
if needed. 4. Serve over pasta or rice