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Before you jump to Fennel & Corn Minestra Soup recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is actually excellent advice. Sometimes, though, the last thing you need is to have to cook a meal from scratch. Sometimes you just want to reach the drive through on the way home and call it a day. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is because most well-known fast food restaurants on the market are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully when you are at a fast food spot.
Choose a drive through according to if it has healthier options available. Arby’s for example, is void of burgers. Instead it is possible to choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, while no stranger to the hamburger, likewise includes a lot of additional meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food spots are as unhealthy as McDonalds with its deep fried every little thing.
Basic reason states that the best way to lose fat and get healthy is to ban fast food from your diet completely. Most of the time this is a good idea but if you make beneficial choices, there is not any reason you can’t visit your drive through from time to time. Sometimes the thing you need is to let other people make your dinner. If you decide on healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to fennel & corn minestra soup recipe. You can cook fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Fennel & Corn Minestra Soup:
- Take 1 can Cannellini Beans (15 oz)
- You need 3 cloves garlic , minced
- You need 1 corn ear of
- Take 1 fennel medium bulb
- Use 1 leek small
- Prepare 1 potato small purple
- Use 1/2 tsp fennel seeds
- Take 1 cup buttermilk
- Prepare 4 oz Pasta Ditalini
- Take 1/3 cup parmesan grated
- Get 1/8 tsp fennel pollen
Instructions 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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