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Fennel minestrone

Method

  • Preheat oven to 190°C fan forced (210°C normal).
  • Heat a little oil in a large heavy-bottomed pot and saute the fennel, onion, leeks, garlic and fennel seeds until tender. Add the sausage meat and cook until it changes colour, mashing as you do so.
  • Then add the tomatoes to the pot with 1 litre stock and seasonings. Mix well, bring to the simmer and gently cook for about 10 mins, adding more stock as needed. Add the pesto, soup pasta and cannelini beans. Stir and cook until the pasta is ready.
  • At the same time, place the bread on an oven tray, spray with oil and cook in the oven until golden.
  • To serve, ladle the soup into large flat soup bowls and top with the bread sprinkled with parmesan.

Ingredients

  • 3-4 tbsp olive oil
  • 2 medium-large fennel bulbs, cored & diced
  • 1 medium-large onion, diced
  • 2 leeks, finely sliced
  • 2 garlic cloves, crushed
  • 1 heaped tspn fennel seeds, crushed
  • ½ kg Italian sausages, peeled
  • 2 cans diced tomatoes
  • 1 litre+ chicken stock
  • sea salt & freshly ground pepper
  • 1 heaped tbsp pesto
  • 2 cups soup pasta
  • 1 can cannelini beans, drained & rinsed well
  • baguette (French bread), sliced
  • olive oil spray
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm