Minestrone Soup Recipe

Serves 16

Ingredients:

  • 1/2 cup dry cannellini or great 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 and diced
  • 4 or 5 cups chicken or beef broth
  • 2 pk (16 oz pkgs) frozen Italian vegetables
  • 1/4 cup olive oil
  • 1 large onion, peeled and chopped
  • 4 cloves garlic, peeled and chopped
  • 1 medium red bell pepper, stemmed, 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 tsp dried rosemary, crushed
  • 1 tbsp fennel seeds
  • 1 tbsp coarse salt
  • 1 tsp freshly ground black pepper
  • 1 cup 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.
    2. The next day, cook in 3 cups water 20 minutes; skim the foam from the top. Do not drain.
    3. Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation.)
    4. In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.
    5. Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.
    6. Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.
    7. Simmer 1 hour, stirring occasionally.
    8. Add a little more broth if needed.
    9. Serve over pasta or rice