Gambardellas Minestrone Soup

Gambardellas Minestrone Soup Ingredients

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

Instructions for Gambardellas Minestrone Soup

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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