Gambardella's minestrone soup
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dry cannellini or Great Northern beans |
| ½ | cup | Dry red kidney beans |
| ½ | cup | Dry garbanzo beans |
| ½ | cup | Dry lentils |
| ¼ | cup | Dry split peas |
| 1 | small | White potato, peeled & diced |
| 4 | Or 5 cups chicken or beef Broth | |
| 2 | packs | (16 oz pkgs) frozen Italian Vegetables |
| ¼ | 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 | larges | Stalks celery, diced |
| 1 | medium | Bulb fennel, chopped |
| ⅓ | cup | Fresh basil, chopped |
| ½ | cup | Fresh oregano, chopped |
| ¼ | cup | Parsley stems, chopped |
| ¼ | teaspoon | Dried rosemary, crushed |
| 1 | tablespoon | Fennel seeds |
| 1 | tablespoon | Coarse salt |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | cup | Fresh ripe tomatoes, diced, Or peeled and diced canned Tomatoes |
| Cooked pasta or rice | ||
Directions
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
Data per serving: Calories......159 Carbohydrates.....24g Monounsaturated fat.....3g Protein........8g Sodium..........635mg Polyunsaturated fat.....1g Fat............5g Saturated fat......1g Cholesterol............0mg