Gambardellas Minestrone Soup Recipe

Gambardellas Minestrone Soup Recipe

Yield: 16 Servings
Recipe by luhu.jp

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

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


Source from luhu.jp