• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Gambardella's Minestrone Soup

  • Recipe Submitted by on

Category: Soups, Italian

 Ingredients List

  • 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

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