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 cooking, add the apples to the soup and cook dinner for approx. 10 minutes. Regulate the salt minestrone and serve with the pesto. You may be interested to read the homemade pomegranate liqueur recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe.