Minestra di Pasta e Finocchi

Pasta and Fennel Soup

Preparation info
  • Serves


    • Difficulty


    • 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.


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


  1. 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.
  2. Put the oil, fennel, onion and garlic in a heavy-based saucepan and fry gently over low heat for 10 minutes, stirring frequently.
  3. Add the tomatoes with their juice, and salt to tas