Minestrone With Fennel Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
1: Fennel bulb, trimmed & diced
1 large: Potato, peeled and diced
6 cup: Canned chicken broth or more,
2 cup: Cabbage, shredded
1 can: Cannellini, (white kidney
2 medium: Zucchini, diced
-beans), (15 oz can) drained
1 large: Carrot, peeled & diced
1 cup: Pasta shells,
1 medium: Onion, chopped
1 cup: Peas, fresh or frozen
Directions:
Heat the oil in a large saucepan over med-high heat. Add potato,
cabbage, zucchini, carrot and fennel; saute until vegetables begin to
color, about 8 minutes. Add 6 cups (or more) chicken broth and bring
to boil. reduce heat and simmer until vegetables are tender crisp,
about 10 minutes. Add cannellini and pasta and simmer 5 minutes. Add
peas and cook until pasta is tender, about 10 minutes. Season to
taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp
cabbage, zucchini, carrot and fennel; saute until vegetables begin to
color, about 8 minutes. Add 6 cups (or more) chicken broth and bring
to boil. reduce heat and simmer until vegetables are tender crisp,
about 10 minutes. Add cannellini and pasta and simmer 5 minutes. Add
peas and cook until pasta is tender, about 10 minutes. Season to
taste with salt & pepper.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp