*  Exported from  MasterCook  *
 
                       GAMBARDELLA'S MINESTRONE SOUP
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Italian                          Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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           (16 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       t            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
  
 
 
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