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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | Dry cannellini or Great |
| | Northern beans |
| 1/2 Tasse | Dry red kidney beans |
| 1/2 Tasse | Dry garbanzo beans |
| 1/2 Tasse | lentils dry |
| 1/4 Tasse | Dry split peas |
| 1 klein | White potato, peeled & diced |
| 4 | Or 5 cups chicken or beef |
| | Broth |
| 2 Packung | (16 oz pkgs) frozen Italian |
| | Vegetables |
| 1/4 Tasse | olive oil |
| 1 gross | Onion peeled, chopped |
| 4 | Cloves garlic peeled, chopped |
| 1 mittel | Red bell pepper, stemmed, |
| | Seeded and chopped |
| 3 gross | Stalks celery diced |
| 1 mittel | Bulb fennel, chopped |
| 1/3 Tasse | basil fresh, chopped |
| 1/2 Tasse | oregano fresh, chopped |
| 1/4 Tasse | Parsley stems, chopped |
| 1/4 Teelöffel | Dried rosemary, crushed |
| 1 Esslöffel | Fennel Seeds |
| 1 Esslöffel | salt coarse |
| 1 Teelöffel | black pepper freshly ground |
| 1 Tasse | Fresh ripe tomatoes, diced, |
| | Or peeled and diced canned |
| | tomatoes |
| | Cooked pasta or rice |
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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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