Minestrone with Fennel
Adding crushed fennel seed to this dish helps create a depth that highlights all the other flavors and textures you find as you spoon your way through it."what a nice low calorie full soup that is even better the next day for lunch" - DeeStalvey
Yield: 10 Ready in 45 minutes
45 people trying soon
Verified by stevemur
|4 ozditalini pasta; uncooked|
|1 tbspolive oil|
|6 cupschicken broth; (I used the turkey broth I made from|
|4 ozCanadian-style bacon; diced|
|2 cupsonion; finely diced|
|1 cupcelery; finely diced|
|1 cupcarrot; finely chopped|
|1 tbspthyme; finely chopped|
|1 tbspfennel seed; ground|
|6 clovesGarlic; sliced|
|14 ozcanned cannellini beans|
|14 ozcanned diced tomatoes|
|4 cupszucchini; small diced|
|1 cuppotatoes; small diced|
|4 tspblack pepper|
|1 tsptable salt; to taste|
Minestrone with Fennel Preparation
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a bowl. Toss the pasta with a little (less than 1 teaspoon) olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over medium high heat, heat oil. When the oil is hot but not smoking, add the Canadian bacon and cook until it begins to brown, stirring occasionally. Add the garlic and cook about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, stirring often to prevent browning. Add the herbs.
Raise the heat to high. Add the beans, tomatoes, zucchini, potatoes and stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are done, 12 to 15 minutes, skimming any foam off the top of the soup.
Season generously with pepper. Add salt, to taste. Just before serving, add the cooked pasta. Serve warm with Parmesan on the side.
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