Italian recipes

Gambardella's Minestrone Soup

Course : Italian
Serves: 16

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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 and diced

4 cups chicken or beef broth -- (4 to 5)

32 ounces 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 stal celery -- diced

1 medium fennel bulb-- chopped

1/3 cup fresh basil -- chopped

1/2 cup fresh oregano -- chopped

1/4 cup parsley stems -- chopped

1/4 teaspoon dried rosemary -- crushed

1 tablespoon fennel seeds

1 tablespoon coarse salt

1 teaspoon freshly ground black pepper

1 cup fresh ripe tomatoes -- diced OR peeled and diced canned tomatoes

1 cup cooked pasta or rice

Preparation / 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; sauté‚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

Gambardella's Minestrone Soup

Ingredients:

Preparation / Directions:

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