Ingredients
- 4 garlic (cloves)
- 3 stalks celery
- 1 bulb fennel
- 1 bell pepper (red)
- 1 potato (white)
- 1 onion
- 1/2 dry lentils
- 7,600 ml pot heat the olive oil over hea
- 700 ml water
- 700 gr chicken
- 270 gr pkgs
- 240 ml broth
- 160 gr ripe tomatoes (fresh)
- 130 gr dry cannellini
- 130 gr dry kidney beans (red)
- 130 gr dry garbanzo beans
- 60 ml olive oil
- 50 gr dry split peas
- 45 gr oregano (fresh)
- 12 gr basil (fresh)
- 8 gr coarse salt
- 7 gr parsley stems
- 6 gr fennel seeds
- 3 gr black pepper (freshly ground)
- 1 gr 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
