|
|
|
|
 |
|
|
| Gambardella's Minestrone Soup Recipe |
Category: Soups / Italian
Rating:
N/A
Servings: 16
|
|
|
Ingredients
1/2 cup dry cannellini or great
1 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
1 broth
2 pkg (16 oz pkgs) frozen italian
1 vegetables
1/4 cup olive oil
1 large onion, peeled and chopped
4 cloves garlic, peeled and
1 chopped
1 medium red bell pepper, stemmed,
1 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 teaspoon dried rosemary, crushed
1 tablespoon fennel seeds
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1 cup fresh ripe tomatoes, diced,
1 or peeled and diced canned
1 tomatoes
1 cooked pasta or rice
Cooking 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
italian,soups
|
|
|
|
|
|
|
Related Recipes:
|
|
|
|
|
|
