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Gambardella's Minestrone Soup

Gambardella's Minestrone Soup is built on Dry Red Kidney Beans, Dry Garbanzo Beans, Olive Oil, Garlic Peeled, and Coarse Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/4 cup
• 4 clove
• 1 tbsp
• 1 cup

Method (preview)

1. 1

   1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight.

2. 2

   The next day, cook in 3 cups water 20 minutes; skim the foam from the top.

3. 3

   Do not drain.

4. 4

   Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either preparation.)

5. 5

   In a heavy-bottomed 8-quart pot heat the olive oil over medium heat.

6. 6

   Add the onion, garlic, bell pepper, celery and fennel; saute until the onions are golden.

7. 7

   Add the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans, undrained potato and vegetables, and tomatoes.

8. 8

   Simmer 1 hour, stirring occasionally.

9. 9

   Add a little more broth if needed.

10. 10

    Serve over pasta or rice