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  Recipe Home » Italian » Gambardella's Minestrone Soup
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  Gambardella's Minestrone Soup
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 189
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 package (16 oz pkgs) frozen Italian
Vegetables
1/4 cup Olive oil
1 large Onion, peeled and chopped
4 Cloves garlic, peeled and
Chopped
1 medium Red bell pepper, stemmed,
Seeded and chopped
3 large Stalks celery, diced
1 medium 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
Instructions:
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
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