Best 3 Minestrone With Fennel Recipes
Minestrone is a classic Italian soup that is hearty, flavorful, and packed with vegetables. It is typically made with a variety of beans and vegetables, such as carrots, celery, onions, and tomatoes, simmered in a savory broth. This recipe adds a unique twist to the traditional minestrone by incorporating fennel, which adds a subtle anise flavor to the soup. In addition to the fennel, this recipe also includes zucchini, green beans, and kale, making it a truly bountiful and nutritious meal. Whether you are looking for a comforting soup to warm you up on a cold day or a healthy and satisfying lunch or dinner option, this minestrone with fennel is sure to hit the spot.
This recipe also includes instructions for making homemade vegetable broth, which adds an extra layer of flavor to the soup. If you are short on time, you can also use store-bought vegetable broth. Additionally, the recipe provides tips for customizing the soup to your liking, such as adding different vegetables or using different types of beans. With its versatile flavors and customizable ingredients, this minestrone with fennel is a delightful and satisfying soup that you will want to make again and again.
CLASSIC MINESTRONE
This famous Italian soup has been much imitated around the world with very different results. The homemade version is a delicious revelation and is also extremely healthy, as it has pasta, beans and fresh vegetables. Try to make the minestrone a day early and refrigerate as this improves the flavors. Serve with grated Parmesan cheese and chopped fresh parsley.
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan, over medium heat. Add leek, carrots, zucchini, green beans and celery. Cover, and reduce heat to low. Cook for 15 minutes, shaking the pan occasionally.
- Stir in the stock, tomatoes and thyme. Bring to a boil, then replace the lid, and reduce heat to low; simmer gently for 30 minutes.
- Stir in the cannellini beans with liquid and pasta. Simmer for an additional 10 minutes, or until pasta is al dente. Season with salt and pepper to taste before serving.
Nutrition Facts : Calories 320 calories, Carbohydrate 44.5 g, Fat 12 g, Fiber 10.1 g, Protein 12 g, SaturatedFat 1.7 g, Sodium 470.9 mg, Sugar 7.8 g
MINESTRONE WITH FENNEL AND HAM
A twist on good ole minestrone. Very tasty and good for you too. This asks for the beans to be drained and rinsed. I never drain the juice from beans going into a soup. It's far too much food value to wash down the drain.
Provided by Annacia
Categories Ham
Time 55m
Yield 5 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 296, Fat 8.9, SaturatedFat 2.1, Cholesterol 9.2, Sodium 803.2, Carbohydrate 40.6, Fiber 9.2, Sugar 8.9, Protein 15.8
FENNEL & PANCETTA MINESTRONE
Make this minestrone soup with pancetta, macaroni, fennel and peas for a hearty lunch or easy midweek dinner. Serve with pesto and crusty bread
Provided by Elena Silcock
Categories Pasta, Soup
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 517 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 9 grams sugar, Fiber 14 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
Tips:
- Use a variety of vegetables. This will give your minestrone a more complex flavor and texture. Some good vegetables to use include carrots, celery, onions, potatoes, tomatoes, zucchini, and green beans.
- Don't be afraid to experiment with different herbs and spices. Some good herbs to use include basil, oregano, thyme, and rosemary. Some good spices to use include garlic, salt, and pepper.
- Use a good quality olive oil. This will help to bring out the flavor of the vegetables and herbs.
- Simmer the soup for at least 30 minutes. This will help to develop the flavors and make the soup more hearty.
- Serve the soup with a dollop of pesto or grated Parmesan cheese. This will add an extra layer of flavor and richness.
Conclusion:
Minestrone is a delicious and versatile soup that can be made with a variety of ingredients. It's a great way to use up leftover vegetables and it's also a very affordable meal. Whether you're looking for a quick and easy weeknight meal or a more hearty and flavorful soup for a special occasion, minestrone is sure to please.
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