Name: Minestra di Pasta e Finocchi (Pasta and Fennel Soup)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 fennel bulbs, weighing about 750 g (1½ lb); 175 g (6 oz) small tubular pasta, e.g. ditalini; 2.5 litres (4½ pints) vegetable stock; salt and pepper; 1 onion, chopped finely; 4 tablespoons olive oil; 4 garlic cloves, sliced finely; 400 g can of tomatoes, chopped coarsely

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

Fennel bulbs should be white with, at best, no brown parts and with lively fresh foliage.

Ingredients

2 fennel bulbs, weighing about 750 g (1½ lb)
4 tablespoons

Method

Remove the stalks and, if necessary, any brown or bruised part from the fennel bulbs. Reserve any feathery tops. Cut the bulbs into segments and then into 1 cm (½-inch) cubes.
Put the oil, fennel, onion and garlic in a heavy-based saucepan and fry gently over low heat for 10 minutes, stirring frequently.
Add the tomatoes with their juice, and salt to tas