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Here are the ingridients that are required to make a heavenly Fennel & Corn Minestra Soup:
- Get 1 can of Cannellini Beans (15 oz).
- Use 3 cloves of garlic , minced.
- Use 1 of corn ear of.
- Get 1 of fennel medium bulb.
- Prepare 1 of leek small.
- Get 1 of potato small purple.
- You need 1/2 tsp of fennel seeds.
- Use 1 cup of buttermilk.
- Prepare 4 oz of Pasta Ditalini.
- Use 1/3 cup of parmesan grated.
- Get 1/8 tsp of fennel pollen.
Done with the ingridients? Here are the steps on cooking 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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