Fennel & Corn Minestra Soup
Fennel & Corn Minestra Soup

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, fennel & corn minestra soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Fennel & Corn Minestra Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Fennel & Corn Minestra Soup is something which I’ve loved my whole life. They are fine and they look fantastic.

Find Deals on Fennel Plants in Gardening Tools on Amazon. Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

To get started with this particular recipe, we have to first prepare a few components. You can have fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Fennel & Corn Minestra Soup:
  1. Make ready 1 can Cannellini Beans (15 oz)
  2. Take 3 cloves garlic , minced
  3. Take 1 corn ear of
  4. Make ready 1 fennel medium bulb
  5. Make ready 1 leek small
  6. Make ready 1 potato small purple
  7. Make ready 1/2 tsp fennel seeds
  8. Take 1 cup buttermilk
  9. Prepare 4 oz Pasta Ditalini
  10. Get 1/3 cup parmesan grated
  11. Make ready 1/8 tsp fennel pollen

Fennel is a member of the carrot family, though it's not a root vegetable. The base of its long stalks weave together to form a thick, crisp bulb that grows above ground. Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. Thinly sliced fennel is tossed with apple, orange, herbs and an orange- Dijon vinaigrette.

Instructions to make Fennel & Corn Minestra Soup:
  1. Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
  2. Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
  3. In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
  4. Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
  5. Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
  6. While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
  7. Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!

Above the bulb, at the tip of the stalks, it has light, feathery leaves that resemble dill. Thinly sliced fennel is tossed with apple, orange, herbs and an orange- Dijon vinaigrette. Would pair beautifully with grilled fish or roasted, herb chicken and a crisp white wine such as a Sancerre. By EAUBELLE Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats. Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley.

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