Minestrone With Fennel Recipes

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

Fennel & pancetta minestrone image

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

Ingredients

77g pack smoked pancetta lardons
small bunch spring onions , thinly sliced
1 garlic clove , crushed
1 tsp fennel seeds
2 fennel bulbs , halved lengthways and sliced, fronds reserved to serve
1l low-salt chicken stock
100g macaroni (or another small pasta)
100g frozen peas
2 tbsp pesto , to serve
crusty bread , to serve

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

Minestrone With Fennel and Ham image

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

Ingredients

2 medium onions, chopped (1 cup)
1 stalk celery, sliced (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil or 2 tablespoons cooking oil
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans beef broth
1 (14 1/2 ounce) can tomatoes, cut up
1 cup tomato juice
1 small fennel, halved lengthwise and thinly sliced or 1 cup shredded cabbage
1 teaspoon dried Italian seasoning, crushed
1 (15 ounce) can cannellini or 1 (15 ounce) can great northern beans, rinsed and drained
1 medium zucchini, halved lengthwise and sliced 1/4-inch thick (1 cup)
1 cup frozen Italian cut green beans or 1 cup cut green beans
3/4 cup pasta shells or 3/4 cup other small shell pasta
1/2 cup diced prosciutto (2 ounces) or 1/2 cup cooked ham (2 ounces)
1/4 cup grated parmesan cheese