GAMBARDELLA'S MINESTRONE SOUP

• 1 /2 c Dry cannellini or Great
• Northern beans
• 1 /2 c Dry red kidney beans
• 1 /2 c Dry garbanzo beans
• 1 /2 c Dry lentils
• 1 /4 c Dry split peas
• 1 sm White potato, peeled & diced
• 4 Or 5 cups chicken or beef
• Broth
• 2 pk (1 6 oz pkgs) frozen Italian
• Vegetables
• 1 /4 c Olive oil
• 1 lg Onion, peeled and chopped
• 4 Cloves garlic, peeled and
• Chopped
• 1 md Red bell pepper, stemmed,
• Seeded and chopped
• 3 lg Stalks celery, diced
• 1 md Bulb fennel, chopped
• 1 /3 c Fresh basil, chopped
• 1 /2 c Fresh oregano, chopped
• 1 /4 c Parsley stems, chopped
• 1 /4 ts Dried rosemary, crushed
• 1 tb Fennel seeds
• 1 tb Coarse salt
• 1 ts Freshly ground black pepper
• 1 c Fresh ripe tomatoes, diced,
• Or peeled and diced canned
• Tomatoes
• Cooked pasta or rice

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