How To make Gambardella's Minestrone Soup

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 sm White potato, peeled & diced
4 Or 5 cups chicken or beef
Broth 2 pk (16 oz pkgs) frozen Italian
Vegetables 1/4 c Olive oil
1 lg Onion, peeled and chopped
4 Cloves garlic, peeled and
Chopped 1 md Red bell pepper, stemmed,
Seeded and chopped 3 lg Stalks celery, diced
1 md Bulb fennel, chopped
1/3 c Fresh basil, chopped
1/2 c Fresh oregano, chopped
1/4 c Parsley stems, chopped
1/4 ts Dried rosemary, crushed
1 tb Fennel seeds
1 tb Coarse salt
1 ts Freshly ground black pepper
1 c Fresh ripe tomatoes, diced,
Or peeled and diced canned Tomatoes Cooked pasta or rice 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; saute 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. 4. Serve over pasta or rice