Gambardella's minestrone soup
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Gambardella's minestrone soup
  Italian    Soups  
Last updated 6/12/2012 12:56:16 AM. Recipe ID 18401. Report a problem with this recipe.
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      Title: Gambardella's minestrone soup
 Categories: Italian, Soups
      Yield: 16 Servings
    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
      2 pk (16 oz pkgs) frozen Italian
    1/4 c  Olive oil
      1 lg Onion, peeled and chopped
      4    Cloves garlic, peeled and
      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
           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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Recipe ID 18401 (Apr 03, 2005)

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