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Gambardella's minestrone soup
Artist: _
Categories: Italian, Soups & Stews, Western European
Yield: 16
Rating: 0
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Ingredients:
1/2 cupDry cannellini or Great
Northern beans
1/2 cupDry red kidney beans
1/2 cupDry garbanzo beans
1/2 cupDry lentils
1/4 cupDry split peas
1 smallWhite potato, peeled & diced
4 Or 5 cups chicken or beef
Broth
2 pack(16 oz pkgs) frozen Italian
Vegetables
1/4 cupOlive oil
1 largeOnion, peeled and chopped
4 Cloves garlic, peeled and
Chopped
1 medRed bell pepper, stemmed
Seeded and chopped
3 largeStalks celery, diced
1 medBulb fennel, chopped
1/3 cupFresh basil, chopped
1/2 cupFresh oregano, chopped
1/4 cupParsley stems, chopped
1/4 tspDried rosemary, crushed
1 tbspFennel seeds
1 tbspCoarse salt
1 tspFreshly ground black pepper
1 cupFresh ripe tomatoes, diced
Or peeled and diced canned
Tomatoes
Cooked pasta or rice
Procedures:
1Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.
2The next day, cook in 3 cups water 20 minutes; skim the foam from the top.
3Do not drain.
4Simmer the potatoes in 1 cup broth 15 minutes; set aside.
5(do not drain either preparation).
6In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
7Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.
8Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
9Simmer 1 hour, stirring occasionally.
10Add a little more broth if needed.
11Serve over pasta or rice
 
 
 
 

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