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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|Serving Size: 1 Serving (242g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 16 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 494.2mg||17 %|
|Potassium 675.7mg||18 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 20.5g|
|Protein 9.5g||14 %|
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Calories per serving: 159
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