Fennel & Corn Minestra Soup
Fennel & Corn Minestra Soup

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, fennel & corn minestra soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Fennel & Corn Minestra Soup is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Fennel & Corn Minestra Soup is something that I have loved my whole life. They’re nice and they look fantastic.

Fennel plants are green and white, with feathery leaves and yellow flowers. Both the crunchy bulb and the Both fennel and its seeds are packed with nutrients. Learn about the potential benefits of Fennel including contraindications, adverse reactions, toxicology, pharmacology and historical usage. From fennel salad to roasted fennel, tour our best fennel recipes that use the bulb and fronds.

To begin with this particular recipe, we must prepare a few ingredients. You can cook fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you cook it.

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

Fennel decreases inflammation, may relieve menstrual pains and may help with digestion. Learn about the potential risks & side effects here. Fennel is LIKELY SAFE when taken by mouth in the amounts commonly found in food. Some people can have allergic skin reactions to fennel.

Steps 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!

Fennel is LIKELY SAFE when taken by mouth in the amounts commonly found in food. Some people can have allergic skin reactions to fennel. People who are allergic to plants such as celery, carrot. Fennel Description Fennel (Foeniculum vulgare ), also known as F. officinale, is a member of the Umbelliferae (Apiaceae) or carrot family, along with dill (Anethum graveolens ), caraway (Carum carvi. The fennel flavor spectrum is wide: either it's full-on anise—that pungent kick of black licorice flavor that you hated as a kid and now kind of dig since Fennel is as fennel does.

So that’s going to wrap this up with this special food fennel & corn minestra soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!