Best Minestrone With Fennel Recipes

FENNEL & PANCETTA MINESTRONE

Steps:

• Dry-fry the lardons for 7-10 mins or until they begin to release their oils. Add the spring onions and cook gently for 5 mins or until softened, then add the garlic and fennel seeds, and cook for a few mins more. Add the fennel, cook for a few mins, then pour in the stock and 500ml water.
• Simmer for 5 mins, then drop in the pasta and bring to the boil. Cook the pasta following pack instructions, then tip in the peas, cook for 2 mins more and season to taste. Divide between two bowls and top each with a dollop of pesto and some fennel fronds. Serve with crusty bread.

MINESTRONE WITH FENNEL AND HAM

Steps:

• In a large Dutch oven or kettle cook onions, celery, carrot, garlic, and crushed red pepper in hot olive oil or cooking oil until onion is tender.
• Stir in the chicken or beef broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
• Stir in the cannellini or great northern beans, zucchini, green beans, pasta, and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
• To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
• Make-Ahead Tip: Cool soup. Cover and chill up to 48 hours. Reheat over medium heat, stirring frequently.

MINESTRONE WITH FENNEL

Steps:

• Sautee onion & fennel until translucent; add garlic until aromatic. Add broth & vegetables, bring to a boil and let simmer, uncovered. Serve over cooked pasta or add into the soup. Optional: add spinach at end of cook time.