Hey everyone, it is me again, Bethany, welcome to our recipe site. Today, I will show you a way to make a special dish, fennel & corn minestra soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Fennel & Corn Minestra Soup is one of the most well liked of recent viral foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Fennel & Corn Minestra Soup is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have fennel & corn minestra soup using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Fennel & Corn Minestra Soup:

1. Get 1 can Cannellini Beans (15 oz)
2. Prepare 3 cloves garlic , minced
3. Make ready 1 corn ear of
4. Prepare 1 fennel medium bulb
5. Take 1 leek small
6. Prepare 1 potato small purple
7. Take 1/2 tsp fennel seeds
8. Prepare 1 cup buttermilk
9. Take 4 oz Pasta Ditalini
10. Get 1/3 cup parmesan grated
11. Take 1/8 tsp fennel pollen

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Step by Step to make Fennel & Corn Minestra Soup:

1. 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.
2. Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
3. 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.
4. 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.
5. Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
6. 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!
7. Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!

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