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  • Gambardella's Minestrone Soup

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    Gambardella's Minestrone Soup
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. dry cannellini or possibly 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 and diced
    • 4 c. chicken or possibly beef, (4 to 5) broth
    • 2 pkt frzn Italian, (16 ounce pkgs) vegetables
    • 1/4 c. extra virgin olive oil
    • 1 lrg onion, peeled and minced
    • 4 x cloves garlic, peeled and minced
    • 1 med red bell pepper, stemmed seeded and minced
    • 3 lrg stal celery, diced
    • 1 med bulb fennel, minced
    • 1/3 c. fresh basil, minced
    • 1/2 c. fresh oregano, minced
    • 1/4 c. parsley stems, minced
    • 1/4 tsp dry rosemary, crushed
    • 1 Tbsp. fennel seeds
    • 1 Tbsp. coarse salt
    • 1 tsp freshly grnd black pepper
    • 1 c. fresh ripe tomatoes, diced Or possibly peeled and diced canned tomatoes cooked pasta or possibly rice

    Directions

    1. 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight. The next day, cook in 3 c. water 20 min; skim the foam from the top. Don't drain.
    2. 2. Simmer the potatoes in 1 c. broth 15 min; set aside. (Don't drain either preparation.)
    3. 3. In a heavy-bottomed 8-qt pot heat the extra virgin olive oil over medium heat. Add in the onion, garlic, bell pepper, celery and fennel; sauteeuntil the onions are golden brown. Add in the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add in simmered beans, undrained potato and vegetables, and tomatoes. Simmer 1 hour, stirring occasionally. Add in a little more broth if needed.
    4. 4. Serve over pasta or possibly rice

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