Minestrone with fennel

Yield: 8 servings

Measure Ingredient
2 tablespoons Olive oil
1 large Potato, peeled and diced
2 cups Cabbage, shredded
2 mediums Zucchini, diced
1 large Carrot, peeled & diced
1 medium Onion, chopped
1 \N Fennel bulb, trimmed & diced
6 cups Canned chicken broth or more
1 can Cannellini (white kidney beans) (15 oz can) drained
1 cup Pasta shells
1 cup Peas, fresh or frozen

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

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