| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
Italian |
Italian, Soups |
16 |
Servings |
INGREDIENTS
| 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 |
ts |
Freshly ground black pepper |
| 1 |
c |
Fresh ripe tomatoes, diced, |
|
|
Or peeled and diced canned |
|
|
Tomatoes |
|
|
Cooked pasta or rice |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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