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Gambardella's Minestrone Soup

Gambardella's Minestrone Soup
Main Ingredient: Chicken Noodles and Pastas Rice and Grains Potatoes Tomatoes

Cuisine: Italian

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Gambardella's Minestrone Soup ingredients

  • 2483527⁄624973141 c Dry cannellini or Great Northern beans
  • 2483527⁄624973141 c dry red kidney beans
  • 2483527⁄624973141 c Dry garbanzo beans
  • 2483527⁄624973141 c Dry lentils
  • 2483527⁄624973141 c Dry split peas
  • 1 small White potato, peeled & diced
  • 4 Or 5 cups chicken or beef Broth
  • 2 pk (16 oz pkgs) frozen Italian Vegetables
  • 2483527⁄624973141 c olive oil
  • 1 large Onions peeled and chopped
  • 4 Clove garlic, peeled
  • -chopped
  • 1 med Red bell pepper, stemmed,
  • Seeded and chopped
  • 3 large Stalks celery, diced
  • 1 med Bulb fennel, chopped
  • c Fresh basil, chopped
  • 2483527⁄624973141 c Fresh oregano, chopped
  • 2483527⁄624973141 c parsley stems, chopped
  • 2483527⁄624973141 t Dried rosemary, crushed
  • 1 T Fennel seeds
  • 1 T Coarse salt
  • 1 t Freshly ground black pepper
  • 1 c Fresh ripe tomatoes, diced,
  • Or peeled and diced canned Tomatoes
  • Cooked pasta or rice

Cooking Gambardella's Minestrone Soup

1. 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.
2. The next day, cook in 3 cups water 20 minutes; skim the foam from the top. Do not drain.
3. 2. Simmeri the potatoes in 1 cup broth 15 minutes; set aside.
4. (Do not drain either preparation.
5. ) 3. In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
6. Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.
7. Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
8. Simmer 1 hour, stirring occasionally.
9. Add a little more broth if needed.
10. 4.
11. Serve over pasta or rice.


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