Hello everybody, I hope you’re having an amazing day today. 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 bit unique. This is gonna smell and look delicious.
Fennel (Foeniculum vulgare) is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world.
Fennel & Corn Minestra Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look fantastic. Fennel & Corn Minestra Soup is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fennel & Corn Minestra Soup:
- Get 1 can Cannellini Beans (15 oz)
- Prepare 3 cloves garlic , minced
- Make ready 1 corn ear of
- Take 1 fennel medium bulb
- Make ready 1 leek small
- Take 1 potato small purple
- Take 1/2 tsp fennel seeds
- Prepare 1 cup buttermilk
- Take 4 oz Pasta Ditalini
- Take 1/3 cup parmesan grated
- Take 1/8 tsp fennel pollen
Both the crunchy bulb and the seeds of the fennel plant have a mild, licorice-like Yet, the flavor of the seeds is more potent due to their powerful essential oils. Fennel has been used as a flavoring agent, a scent, and an insect repellent, as well as an herbal remedy for poisoning and GI conditions. It has also been used as a stimulant to promote lactation and menstruation as well as to improve symptoms in postmenopausal women. Fennel (Foeniculum vulgare) is an aromatic herb that originated in the Mediterranean region and has many culinary and medicinal uses.
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!
It has not been spread and naturalized as an herb around the world, but still primarily grows in coastal climates and on riverbanks. Fennel (Foeniculum vulgare) is a vegetable that's starting to catch on in the U. Typically associated with Italian or Indian cooking, fennel belongs to the same family as Whether eaten raw in salads or cooked as part of a recipe, fennel is a nutritious vegetable worthy of more attention. Fennel is a perennial, pleasant-smelling herb with yellow flowers. Learn more about Fennel uses, benefits, side effects, interactions, safety concerns What other names is Fennel known by?
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