This is how Fennel & Corn Minestra Soup will help you in weight loss
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Before you jump to Fennel & Corn Minestra Soup recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Should Eat.
You already realize that the body needs a healthy heart. After all, if your heart isn’t healthy then the rest of you isn’t going to be healthy too. You already know that getting regular exercise and following a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, however, that a number of specific foods are good for making your heart feel better? Today, you will find out which foods are beneficial for your heart.
Fish is among the heartiest meats that you can eat. You already know this since, by now, you’ve probably been told to eat fish at least two times each week. This is especially true for individuals whose hearts aren’t healthy or doing well. Be aware that fish is packed full of Omega 3’s which work to process cholesterol and turn it into healthy energy. Try to eat fish a couple of times every week.
There are lots of foods that you can include in your diet that are good for your body. The truth is that all the foods that we’ve discussed here can help your body in a variety of ways. These foods are especially good for the heart, though. Try incorporating these healthy foods in your diet daily. Your heart will greatly benefit from it!
We hope you got insight from reading it, now let’s go back to fennel & corn minestra soup recipe. To make fennel & corn minestra soup you only need 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fennel & Corn Minestra Soup:
- Take 1 can Cannellini Beans (15 oz)
- Take 3 cloves garlic , minced
- Get 1 corn ear of
- Prepare 1 fennel medium bulb
- Prepare 1 leek small
- You need 1 potato small purple
- Prepare 1/2 tsp fennel seeds
- Get 1 cup buttermilk
- Take 4 oz Pasta Ditalini
- Take 1/3 cup parmesan grated
- You need 1/8 tsp fennel pollen
Steps to make Fennel & Corn Minestra Soup:
- Bring a medium pot of salt water to boil. Drain and rinse beans. Mince garlic. Cut the kernels off the corn and save the cob for the stock! Pick off the fennel fronds (green thin strings) from the bulb and thinly slice the stems and small dice the bulb. Cut the dark top and root off the leek and cut in half lengthwise. Rinse with water to get rid of any dirt. Thinly slice leeks. Dice the potato with the skin into small cubes.
- Add the potatoes to the boiling water and cook for 3-5 minutes until tender. Drain and rinse with cold water. Set aside.
- In a large pot, heat 2 tsp of olive oil on medium heat until hot. Add garlic, fennel stems, diced fennel bulb, leek and fennel seeds and season with salt and pepper. Cook while stirring for 4 minutes.
- Add the corncob, buttermilk, beans, 2.5 cups of water, half the corn kernels, and half the parmesan cheese to the large pot and stir. Bring to a boil.
- Once the soup is boiling, add the pasta and stir. Cook for 8-10 minutes until the pasta is cooked.
- While the soup cooks, in a small bowl, mix the potatoes, fennel fronds, fennel pollen, rest of the corn kernels and parmesan cheese with a glug of olive oil and stir. Salt and pepper to taste. This is your relish!
- Ladle the soup into a bowl and top with the potato relish. Serve while hot and enjoy!
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