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Gambardella’S Minestrone Soup

Gambardella's Minestrone Soup recipe image
This robust minestrone is a celebration of Italian home cooking, combining a medley of dried beans, lentils, and seasonal vegetables in a savory broth. The dish draws deep flavor from sautéed aromatics like fennel, garlic, and bell peppers, enriched with fresh herbs such as basil and oregano. It offers a satisfying texture with tender potatoes and soft beans, making it perfect for chilly evenings or meal prep. Simple, wholesome, and deeply comforting, this vegan-friendly soup is a versatile staple that tastes even better the next day as the flavors meld together.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 112.5
Dietary: Vegan
Description
This robust minestrone is a celebration of Italian home cooking, combining a medley of dried beans, lentils, and seasonal vegetables in a savory broth. The dish draws deep flavor from sautéed aromatics like fennel, garlic, and bell peppers, enriched with fresh herbs such as basil and oregano. It offers a satisfying texture with tender potatoes and soft beans, making it perfect for chilly evenings or meal prep. Simple, wholesome, and deeply comforting, this vegan-friendly soup is a versatile staple that tastes even better the next day as the flavors meld together.
Ingredients
  • 1/2 cup Dry cannellini beans
  • 1/2 cup Dry red kidney beans
  • 1/2 cup Dry garbanzo beans (chickpeas)
  • 1/4 cup Dry lentils
  • 1/4 cup Dry split peas
  • 1 small White potato, peeled and diced
  • 5 cups Vegetable broth (or chicken/beef if not vegan)
  • 2 packages (16 oz each) Frozen Italian vegetables
  • 1/4 cup Olive oil
  • 1 large Onion, peeled and chopped
  • 4 cloves Garlic, peeled and chopped
  • 1 medium Red bell pepper, stemmed, seeded, and chopped
  • 3 large stalks Celery, diced
  • 1 medium bulb Fennel, chopped
  • 1/3 cup Fresh basil, chopped
  • 1/2 cup Fresh oregano, chopped
  • 1/4 cup Parsley stems, chopped
  • 1/4 teaspoon Dried rosemary, crushed
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Coarse salt
  • 1 teaspoon Freshly ground black pepper
  • 1 cup Fresh ripe tomatoes, diced (or canned tomatoes)
  • 1 cup Cooked pasta or rice (for serving)
Directions
  1. 1
    Rinse the cannellini, kidney, garbanzo, lentils, and split peas thoroughly.
  2. 2
    Soak the beans and peas in plenty of water to cover overnight in a large bowl.
  3. 3
    The next day, drain the soaking water and place beans in a pot with 3 cups of fresh water.
  4. 4
    Bring to a boil, then reduce heat and simmer for 20 minutes, skimming foam from the top.
  5. 5
    Turn off heat and let the beans stand in their liquid; do not drain.
  6. 6
    In a separate small pot, simmer the diced potato in 1 cup of broth for 15 minutes until tender.
  7. 7
    Turn off heat and let the potato stand in its liquid; do not drain.
  8. 8
    In a heavy-bottomed 8-quart pot, heat olive oil over medium heat.
  9. 9
  10. 10
    Stir in basil, oregano, parsley stems, rosemary, fennel seeds, salt, and pepper.
  11. 11
    Add the simmered beans with their liquid, the potatoes with their broth, frozen vegetables, and tomatoes.
  12. 12
    Bring the soup to a boil, then reduce heat to low and simmer for 1 hour, stirring occasionally.
  13. 13
    Add more broth if the soup becomes too thick.
  14. 14
    Serve hot over cooked pasta or rice.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 112.5kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 186.9mg8%
Total Carbohydrate 22.7g8%
Dietary Fiber 2.1g9%
Sugars 0.1g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Variations: Feel free to substitute other dried beans or add other seasonal vegetables like zucchini or carrots. For a creamy texture, blend a portion of the soup before serving.

Tips: Soaking beans overnight reduces cooking time and makes them easier to digest. Skimming the foam ensures a clearer broth. The soup will thicken as it cools; add a splash of water or broth when reheating.

Keywords: minestrone, soup, italian, vegan, beans, lentils, vegetables, comfort food, healthy, meal prep, winter, herbs, fennel, garlic, onion, celery, tomatoes, broth, rustic, hearty
Read it online: https://www.chefs-mate.com/recipe/gambardellas-minestrone-soup/