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