White Minestrone Soup
White Minestrone Soup
Ingredients
- 2 celery stalks, cut into small dice
- 1 onion, finely chopped
- 1 fennel bulb, cut into small dice
- 3 tbsp (45 ml) olive oil
- 2 garlic cloves, finely chopped
- ½ tsp ground fennel seeds
- 3 tbsp unbleached all-purpose flour
- 4 cups (1 litre) low-sodium chicken broth or vegetable broth
- 2 cups (500 ml) water
- ¼ lb (115 g) small pasta shells or other small pasta
- 1 can (14 oz/398 ml) white beans, rinsed and drained
- Fennel fronds, finely chopped, to taste
- Parmesan cheese shavings, to taste
Instructions
- In a pot over medium-high heat, soften the celery, onion and diced fennel in the oil for 5 minutes. Season with salt and pepper.
- Add the garlic and ground fennel. Cook for another 30 seconds. Add the flour and cook for 1 minute while stirring. Pour in the broth and water. Bring to a boil. Add the pasta and beans. Cook for 5 minutes or until the pasta is al dente. Adjust the seasoning.
- Serve the soup in bowls. Sprinkle with the fennel fronds and Parmesan shavings. Serve with toasted bread, if desired.
White Minestrone Soup