Gambardella's minestrone soup Recipe

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Gambardella's minestrone soup

Artist:	_	Yield:	16
Categories:	Italian, Soups & Stews, Western European	Rating:	0
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Ingredients:

1/2	cup	Dry cannellini or Great
		Northern beans
1/2	cup	Dry red kidney beans
1/2	cup	Dry garbanzo beans
1/2	cup	Dry lentils
1/4	cup	Dry split peas
1	small	White potato, peeled & diced
4		Or 5 cups chicken or beef
		Broth
2	pack	(16 oz pkgs) frozen Italian
		Vegetables
1/4	cup	Olive oil
1	large	Onion, peeled and chopped
4		Cloves garlic, peeled and
		Chopped
1	med	Red bell pepper, stemmed
		Seeded and chopped
3	large	Stalks celery, diced
1	med	Bulb fennel, chopped
1/3	cup	Fresh basil, chopped
1/2	cup	Fresh oregano, chopped
1/4	cup	Parsley stems, chopped
1/4	tsp	Dried rosemary, crushed
1	tbsp	Fennel seeds
1	tbsp	Coarse salt
1	tsp	Freshly ground black pepper
1	cup	Fresh ripe tomatoes, diced
		Or peeled and diced canned
		Tomatoes
		Cooked pasta or rice

Procedures:

1	Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.
2	The next day, cook in 3 cups water 20 minutes; skim the foam from the top.
3	Do not drain.
4	Simmer the potatoes in 1 cup broth 15 minutes; set aside.
5	(do not drain either preparation).
6	In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
7	Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.
8	Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
9	Simmer 1 hour, stirring occasionally.
10	Add a little more broth if needed.
11	Serve over pasta or rice