Minestrone with fennel
8 servings
Ingredients
| Quantity | 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 | 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 |
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