Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Data per serving: Calories......159 Carbohydrates.....24g
Monounsaturated fat.....3g Protein........8g Sodium..........635mg
Polyunsaturated fat.....1g Fat............5g Saturated fat......1g
Cholesterol............0mg

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