Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fennel & corn minestra soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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Fennel & Corn Minestra Soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Fennel & Corn Minestra Soup is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fennel & Corn Minestra Soup:
- Make ready 1 can Cannellini Beans (15 oz)
- Make ready 3 cloves garlic , minced
- Get 1 corn ear of
- Prepare 1 fennel medium bulb
- Get 1 leek small
- Take 1 potato small purple
- Get 1/2 tsp fennel seeds
- Prepare 1 cup buttermilk
- Prepare 4 oz Pasta Ditalini
- Get 1/3 cup parmesan grated
- Prepare 1/8 tsp fennel pollen
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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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So that’s going to wrap it up for this exceptional food fennel & corn minestra soup recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
