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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 16 |
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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
| Ingredients:
1/2 Cup(s) Dry cannellini or Great
1/2 Cup(s) Dry red kidney beans
1/2 Cup(s) Dry garbanzo beans
1/2 Cup(s) Dry lentils
1/4 Cup(s) Dry split peas
1 small White potato, peeled & diced
4 Or 5 cups chicken or beef
2 Package(s) (16 oz pkgs) frozen Italian
1/4 Cup(s) Tomatoes, crushed
1 large Onion, peeled and chopped
4 Cloves garlic, peeled and
1 medium Red bell pepper, stemmed,
3 large Stalks celery, diced
1 medium Bulb fennel, chopped
1/3 Cup(s) Fresh basil, chopped
1/2 Cup(s) Fresh oregano, chopped
1/4 Cup(s) Parsley stems, chopped
1/4 Teaspoon(s) Dried rosemary, crushed
1 Tablespoon(s) Fennel seeds
1 Tablespoon(s) Coarse salt
1 Teaspoon(s) Freshly ground black pepper
1 Cup(s) Fresh ripe tomatoes, diced, |
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