GAMBARDELLA'S MINESTRONE SOUP
Source: CookinMom on April 2001

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 small white potato, peeled and diced
4 or 5 C. chicken or beef broth
2 (16 oz.) pkg. frozen Italian vegetables
1/4 C. 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 C. fresh basil, chopped
1/2 C. fresh oregano, chopped
1/4 C. parsley stems, chopped
1/4 tsp. dried rosemary, crushed
1 T. fennel seeds
1 T. coarse salt
1 tsp. freshly ground black pepper
1 C. fresh ripe tomatoes, diced, or peeled
and diced canned tomatoes
Cooked pasta or rice

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