Gambardellas Minestrone Soup

Category: Soups, Stews and Chili

Cuisine: American

Ready in 1 hour

Ingredients

1/2 c Dry garbanzo beans

1/2 c Dry lentils

1 sm White potato, peeled & diced

Tomatoes

Chopped

1 md Bulb fennel, chopped

1/4 ts Dried rosemary, crushed

1 tb Coarse salt

Broth

Cooked pasta or rice

Northern beans

Vegetables

3 lg Stalks celery, diced

4 Cloves garlic, peeled and

1 tb Fennel seeds

1/2 c Dry cannellini or Great

1/2 c Dry red kidney beans

1 ts Black Pepper freshly ground

1/4 c Parsley stems, chopped

4 Or 5 cups chicken or beef

1/4 c olive oil

2 pk (16 oz pkgs) frozen Italian

1 lg Onion, peeled and chopped

1/3 c Fresh basil, chopped

Seeded and chopped

1/2 c Fresh oregano, chopped

1/4 c Dry split peas

1 md Red bell pepper, stemmed,

1 c Fresh ripe tomatoes, diced,

Or peeled and diced canned


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

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