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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/2 cup dry cannellini or great

  3. northern beans

  4. 1/2 cup dry red kidney beans

  5. 1/2 cup dry garbanzo beans

  6. 1/2 cup dry lentils

  7. 1/4 cup dry split peas

  8. 1 small white potato -- peeled and diced

  9. 4 cups chicken or beef -- (4 to 5)

  10. broth

  11. 2 packages frozen Italian -- (16 oz pkgs)

  12. vegetables

  13. 1/4 cup olive oil

  14. 1 large onion -- peeled and chopped

  15. 4 cloves garlic -- peeled and chopped 1 medium red bell pepper -- stemmed

  16. seeded and chopped 3 large stal celery -- diced

  17. 1 medium bulb fennel -- chopped

  18. 1/3 cup fresh basil -- chopped

  19. 1/2 cup fresh oregano -- chopped

  20. 1/4 cup parsley stems -- chopped

  21. 1/4 teaspoon dried rosemary -- crushed

  22. 1 tablespoon fennel seeds

  23. 1 tablespoon coarse salt

  24. 1 teaspoon freshly ground black pepper

  25. 1 cup fresh ripe tomatoes -- diced

  26. OR peeled and diced canned

  27. tomatoes

  28. cooked pasta or rice

Instructions Jump to Ingredients ↑

  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; sauté‚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.

  3. Serve over pasta or rice

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