Recipe: Appetizing Fennel & Corn Minestra Soup

Recipe: Appetizing Fennel & Corn Minestra Soup Delicious, fresh and tasty.

Fennel & Corn Minestra Soup. Overview Information Fennel is a perennial, pleasant-smelling herb with yellow flowers. It is native to the Mediterranean, but is now found throughout the world. Get emergency medical help if you have any of these signs of an allergic reaction: hives; difficult breathing; swelling of your face, lips, tongue, or throat.

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.

Fennel is a member of the carrot family, though it's not a root vegetable.

You can have Fennel & Corn Minestra Soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fennel & Corn Minestra Soup

1. Prepare of Cannellini Beans (15 oz).

2. Prepare of garlic , minced.

3. It’s of corn ear of.

4. Prepare of fennel medium bulb.

5. Prepare of leek small.

6. Prepare of potato small purple.

7. Prepare of fennel seeds.

8. You need of buttermilk.

9. Prepare of Pasta Ditalini.

10. You need of parmesan grated.

11. It’s of fennel pollen.

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.

With the flavor of sweet anise, fennel is a great addition in soups, pasta, salads, and more.

Fennel stalks can take the place of celery in soups and stews, and can be used as a "bed" for roasted chicken and meats.

Fennel & Corn Minestra Soup step by step

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!.

Use fennel fronds as a garnish, or chop them and use as you would other herbs, like dill or parsley.

Oh, and one last thing—fennel and seafood go together like peas in a pod.

Foeniculum vulgare, commonly known as fennel, is a flavorful culinary herb and medicinal plant.

Fennel plants are green and white, with feathery leaves and yellow flowers.

This filling soup is a favorite with our family and is often requested for company dinners.