Minestrone with fennel and apple

The key of this dish is the apple wedges, which give this soup comprised of fennel, beans and carrots a sensational aroma. Substances Major course For four individuals 100 g of dried white beans, e.g. cannellini beans 300 g of fennel 2 carrots 2 onions 1 clove of garlic three tablespoons of olive oil 1.four l of vegetable broth 2 bitter apples, e.g. Braeburn salt 2 tablespoons of pesto, eg. of fennel Learn how to proceed Preparation: ca. 20 minutes Soak for the entire evening Cooking: ca. 60 minutes Whole-time: 13 h 20 min Soak the beans in chilly water in a single day. Drain them, cowl them with chilly water and allow them to simmer for approx. 30 minutes. Drain them. Minimize the fennel into skinny wedges, the carrots into sticks. Coarsely chop the onions and garlic. Sauté the greens in oil, then moist them with the broth. Add the beans and let the soup simmer for approx. 20 minutes. Halve the unpeeled apples, core them and minimize them into slices. After approx. 20 minutes of cooki