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Add a photoПорций: 12
Ингредиенты
- 1/2 c. dry cannellini or possibly 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 and diced
- 4 c. chicken or possibly beef, (4 to 5) broth
- 2 pkt frzn Italian, (16 ounce pkgs) vegetables
- 1/4 c. extra virgin olive oil
- 1 lrg onion, peeled and minced
- 4 x cloves garlic, peeled and minced
- 1 med red bell pepper, stemmed seeded and minced
- 3 lrg stal celery, diced
- 1 med bulb fennel, minced
- 1/3 c. fresh basil, minced
- 1/2 c. fresh oregano, minced
- 1/4 c. parsley stems, minced
- 1/4 tsp dry rosemary, crushed
- 1 Tbsp. fennel seeds
- 1 Tbsp. coarse salt
- 1 tsp freshly grnd black pepper
- 1 c. fresh ripe tomatoes, diced Or possibly peeled and diced canned tomatoes cooked pasta or possibly rice
Инструкции
- 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water to cover overnight. The next day, cook in 3 c. water 20 min; skim the foam from the top. Don't drain.
- 2. Simmer the potatoes in 1 c. broth 15 min; set aside. (Don't drain either preparation.)
- 3. In a heavy-bottomed 8-qt pot heat the extra virgin olive oil over medium heat. Add in the onion, garlic, bell pepper, celery and fennel; sauteeuntil the onions are golden brown. Add in the basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add in simmered beans, undrained potato and vegetables, and tomatoes. Simmer 1 hour, stirring occasionally. Add in a little more broth if needed.
- 4. Serve over pasta or possibly rice
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 161g | |
| Recipe makes 12 servings | |
| Calories 295 | |
| Calories from Fat 123 | 42% |
| Total Fat 13.76g | 17% |
| Saturated Fat 3.12g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 665mg | 28% |
| Potassium 647mg | 18% |
| Total Carbs 25.84g | 7% |
| Dietary Fiber 9.4g | 31% |
| Sugars 3.12g | 2% |
| Protein 17.98g | 29% |
