Gambardella's Minestrone Soup

Recipe Ingredients

1/2 cup	118ml	Dry cannellini or great
		Northern beans
1/2 cup	80g / 2.8oz	Dry red kidney beans
1/2 cup	80g / 2.8oz	Dry garbanzo beans
1/2 cup	118ml	Dry lentils
1/4 cup	59ml	Dry split peas
1 cup	146g / 5.1oz	White potato - peeled and diced (small)
4 cups	250g / 8.8oz	Chicken or beef - (4 to 5)
		Broth
2		Frozen Italian - (16 oz pkgs)
		Vegetables
1/4 cup	59ml	Olive oil
1 cup	62g / 2.2oz	Onion - peeled and chopped (large)
4		Garlic - peeled and
		Chopped
1		Red bell pepper - stemmed (medium)
		Seeded and chopped
3		Stal celery - diced (large)
1		Fennel - chopped
1/3 cup	48g / 1.7oz	Fresh basil - chopped
1/2 cup	73g / 2.6oz	Fresh oregano - chopped
1/4 cup	36g / 1.3oz	Parsley stems - chopped
1/4 teaspoon	1.3ml	Dried rosemary - crushed
1 tablespoon	15ml	Fennel seeds
1 tablespoon	15ml	Coarse salt
1 teaspoon	5ml	Freshly ground black pepper
1 cup	62g / 2.2oz	Fresh ripe tomatoes - diced
		OR peeled and diced canned
		Tomatoes
		Cooked pasta or rice

Recipe Instructions

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; sauteeuntil 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:
Mario Batali

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