Minestrone with Fennel
- Preparing Time: 15 minutes
- Total Time: 45 minutes
- Served Person: 10
- 1 tbsp olive oil
- 1 cup carrot finely chopped
- 4 oz ditalini pasta uncooked
- 6 cups chicken broth (i used the turkey broth i made from
- 4 oz canadian-style bacon diced
- 2 cups onion finely diced
- 1 cup celery finely diced
- 1 tbsp thyme finely chopped
- 1 tbsp fennel seed ground
- 6 cloves garlic sliced
- 14 oz canned cannellini beans
- 14 oz canned diced tomatoes
- 4 cups zucchini small diced
- 1 cup potatoes small diced
- 4 tsp black pepper
- 1 tsp table salt to taste
- Carbohydrate 23.997773 g
- Cholesterol 13.776 mg
- Fat 3.097594 g
- Fiber 5.30469010717869 g
- Protein 8.960749 g
- Saturated Fat 0.6253228 g
- Serving Size 1 1 Serving (359g)
- Sodium 750.5814 mg
- Sugar 18.6930828928213 g
- Trans Fat 0.248967000000001 g
- Calories 155 calories
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a bowl. Toss the pasta with a little (less than 1 teaspoon) olive oil to prevent sticking. In a large saucepan over medium heat, warm the chicken stock. In another large saucepan over medium high heat, heat oil. When the oil is hot but not smoking, add the Canadian bacon and cook until it begins to brown, stirring occasionally. Add the garlic and cook about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, stirring often to prevent browning. Add the herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, potatoes and stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are done, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just before serving, add the cooked pasta. Serve warm with Parmesan on the side.
