Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           dry cannellini or great
                        northern beans
     1/2  cup           dry red kidney beans
     1/2  cup           dry garbanzo beans
     1/2  cup           dry lentils
     1/4  cup           dry split peas
   1      small         white potato -- peeled and diced
   4      cups          chicken or beef -- (4 to 5)
                        broth
   2      packages      frozen Italian -- (16 oz pkgs)
                        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         stal 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 peeled and diced canned
                        tomatoes
                        cooked pasta or rice

Preparation:

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; sauté‚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