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Gambardella's Minestrone Soup

 

51

Yield

16

servings

Prep

8

hrs

Cook

60

min

Ready

9

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

½ cup white kidney beans, canned
dry, prefer cannellini
½ cup red kidney beans
dry
½ cup chickpeas (garbanzo beans)
dry
½ cup lentils
dry
¼ cup split peas
*
1 small potatoes
white, peeled and diced
4 cups chicken broth
2 packages italian vegetables, frozen
16 ounces each
*
¼ cup olive oil
1 large onions
peeled and chopped
4 cloves garlic
peeled and chopped
1 medium sweet red bell peppers
stemmed, seeded and chopped
3 large celery stalks
diced
*
1 medium fennel bulb
chopped
*
cup basil
fresh, chopped
*
½ cup oregano
fresh, chopped
*
¼ cup parsley leaves
stems, chopped
¼ teaspoon rosemary leaves
crushed
*
1 tablespoon fennel seeds
1 tablespoon kosher salt
1 teaspoon black pepper
freshly ground
1 cup tomatoes
fresh, ripe, diced
1 x pasta
or rice, cooked
*

Directions

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 13031% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 576mg 24%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 11g
Vitamin A 8% Vitamin C 25%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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