Spring Minnestrone with Fennel

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This amazing classic from Murano, Venice is a relative of Soup with Pistou from Nice, France.  A simple year round favourite ..

2 Tablsps Extra virgin olive oil
1 large potato peeled and diced finely
2 cups shredded white or green or black cabbage
2 medium courgettes (zucchine) diced finely
1 large carrot, peeled and diced 
1 onion or 2 shallots chopped finely
1 fennel bulb trimmed and diced finely
6 cups of home made vegetable or chicken stock broth 
Great northern white beans soaked overnight and drained (approx. 1 / 8  kilo for 2 people with leftovers the next day).  
Ditalini Pasta (1 / 2 Cup) 

Heat the Evoo in a heavy large saucepan over medium high simmering heat.

Add the potato, cabbage, zucchine, carrot, onion or shallot and fennel and sauté until the vegetables begin to color, about 8 minutes - 10 minutes.

Add the broth and bring to boil.

Reduce the heat and simmer the veggies until crisp but tender about 10 minutes.

Add the soaked beans and simmer 5 minutes or until beans very tender but firm. 

Cook and prepare the Ditalini pasta separately according to package instructions.

Strain the pasta.

Season with salt and freshly ground black peppercorns.  

Ladle the soup with the veggies into deep earthenware bowls

and then the  beans and add  some strained  pasta. 

This soup can be served with a rustic cibatta sliced into tiny cubes and a glass of Prosecco or still white wine or a beer with or without alcohol.  

Enjoy.

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Topic: Spring Minnestrone with Fennel Posted: 10 April 2022 at 11:09
	This amazing classic from Murano, Venice is a relative of Soup with Pistou from Nice, France. A simple year round favourite .. 2 Tablsps Extra virgin olive oil 1 large potato peeled and diced finely 2 cups shredded white or green or black cabbage 2 medium courgettes (zucchine) diced finely 1 large carrot, peeled and diced 1 onion or 2 shallots chopped finely 1 fennel bulb trimmed and diced finely 6 cups of home made vegetable or chicken stock broth Great northern white beans soaked overnight and drained (approx. 1 / 8 kilo for 2 people with leftovers the next day). Ditalini Pasta (1 / 2 Cup) Heat the Evoo in a heavy large saucepan over medium high simmering heat. Add the potato, cabbage, zucchine, carrot, onion or shallot and fennel and sauté until the vegetables begin to color, about 8 minutes - 10 minutes. Add the broth and bring to boil. Reduce the heat and simmer the veggies until crisp but tender about 10 minutes. Add the soaked beans and simmer 5 minutes or until beans very tender but firm. Cook and prepare the Ditalini pasta separately according to package instructions. Strain the pasta. Season with salt and freshly ground black peppercorns. Ladle the soup with the veggies into deep earthenware bowls and then the beans and add some strained pasta. This soup can be served with a rustic cibatta sliced into tiny cubes and a glass of Prosecco or still white wine or a beer with or without alcohol. Enjoy.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

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pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 12 April 2022 at 11:54
	sounds delicious Margi
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 12 April 2022 at 14:53
	Pitrow, Thank you for the compliment. It truly is an amazingly healthy and lovely classic soup and very versatile year round. It is nice to receive both a compliment and a reply. Have a lovely Easter holiday week. Are you preparing anything special or visiting family ? We are relaxing at home and we are speaking about this tomorrow over breakfast. We are debating between a classic roast or a Paella Valenciana as we have not had one in quite sometime. Ok, have a wonderful holiday week - Spring break ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

pitrow Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1087	Post Options Post Reply Quote pitrow Report Post Thanks(0) Quote Reply Posted: 13 April 2022 at 10:54
	Hi Margi, We will be spending Easter at my mom's house, both to celebrate Easter and my father and my birthdays, which we had to postpone due to illness in the family. I'm not sure what she has planned for the menu, I think she mentioned something about a fondue course and appetizers. Paella Valenciana sounds good, the one regret I have is not trying local paella in Barcelona when I spent a couple days there in 2009. I must make it back there to try it some day.
	Mike Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog

Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 13 April 2022 at 12:48
	Pitrow, Happy Birthday to you and your father. Thank you for replying and have a lovely holiday with your family. A traditional classic Paella, is always a treat .. The best Paellas I have had are in Alicante, Madrid and Valencia. Two of which are the official rice designations of Spain, as well as Murcia on the southeast coast. 2009 is a long time ago !!! There is now AVE, a high speed train network which leaves Madrid Atocha Train Station and one arrives in Barcelona in 2 hours and 20 minutes !!!! It is wonderful .. Barcelona and Girona are better known for their "Fideuà" which is a vermecelli or tiny noodle pasta, not with rices and with shellfish and Paella ingredients. Have a lovely lovely holiday.
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.