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Before you jump to Fennel & Corn Minestra Soup recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Beneficial With Regard To Your Health.
On TV plus in magazines absolutely everyone is telling you to eat an apple a day, having said that, have you ever asked yourself why? You may know people that live by this and also demand that their children live by this guideline as well. This specific thought can be identified in country’s all around the world and men and women follow it as gospel with out ever finding out why they should eat an apple a day. In our research we have discovered why you are told to eat an apple a day and we’ll be sharing that with you here.
Your heart is yet another thing which can be helped by eating apples. With all the substances that you’ll find in apples, including fiber, they work together to help your heart health. These ingredients will even help to lower your cholesterol, which is also beneficial to promoting heart health. The skin of the apple is where the majority of the healthy vitamins and minerals can end up being found in an apple. And your best choice is to find a local farm that grows only organic apples and make sure you eat the skin also so you can get the most benefits of the apple.
And now you understand why people tell you that you should eat an apple every day. One thing you should recognize is that we only mentioned a portion of the benefits of eating apples. Every one of the benefits would take us too much time to include in this post, nevertheless the information is out there. I really hope that the the very next time you go to the food store you find yourself getting plenty of apples. These apples can certainly end up helping you to live a longer and healthier life.
We hope you got insight from reading it, now let’s go back to fennel & corn minestra soup recipe. You can have fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Fennel & Corn Minestra Soup:
- Use 1 can Cannellini Beans (15 oz)
- Take 3 cloves garlic , minced
- Use 1 corn ear of
- Prepare 1 fennel medium bulb
- Get 1 leek small
- Take 1 potato small purple
- Provide 1/2 tsp fennel seeds
- Use 1 cup buttermilk
- Get 4 oz Pasta Ditalini
- Get 1/3 cup parmesan grated
- Provide 1/8 tsp fennel pollen
Steps to make Fennel & Corn Minestra Soup:
- 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.
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
- 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.
- 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.
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
- 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!
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
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