Ingredients
- 4 garlic (cloves)
- 3 stalks celery
- 1 bulb fennel
- 1 bell pepper (red)
- 1 potato (white)
- 1 onion
- 1/2 dry lentils
- 8 quart pot heat the olive oil over hea
- 3 cups water
- 5 cups chicken
- 16 oz pkgs
- 1 cup broth
- 1 c ripe tomatoes (fresh)
- 1/2 c dry cannellini
- 1/2 c dry kidney beans (red)
- 1/2 c dry garbanzo beans
- 1/4 c olive oil
- 1/4 c dry split peas
- 1/2 c oregano (fresh)
- 3/8 c basil (fresh)
- 1 tb coarse salt
- 1/4 c parsley stems
- 1 tb fennel seeds
- 1 ts black pepper (freshly ground)
- 1/4 ts rosemary (dried)
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
