Minestra di Pasta e Finocchi

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: 175 g (6 oz) small tubular pasta, e.g. ditalini; 2.5 litres (4½ pints) vegetable stock; salt and pepper; 4 tablespoons olive oil; 2 fennel bulbs, weighing about 750 g (1½ lb); 1 onion, chopped finely; 4 garlic cloves, sliced finely; 400 g can of tomatoes, chopped coarsely

Pasta and Fennel Soup

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

Europe
Italy
Vegetarian
Mediterranean
Soup

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