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Photo: Eva Kolenko
Active Time:30 minsTotal Time:1 hr 15 minsServings:6Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hr 15 minsServings:6
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsSoup2quartscold water2stalks fennel plus 1/2 cup diced fennel bulb, divided2bay leaves1small bunchfresh thyme½teaspoonblack peppercorns23-inch pieces orange zest8ouncesParmesan cheese rinds1cupdiced tomato½cupdiced carrot½cupdiced green beans½cupdiced leek1(15 ounce) canno-salt-added white beans, rinsed¼teaspooncrushed red pepper6cupschopped escarole4cupsspinach, stemmed½teaspoonkosher salt½teaspoonground pepperPistou3cupslightly packed basil leaves1cuplightly packed mint leaves¾cupgrated Parmesan cheese2teaspoonschopped garlic¼teaspooncrushed red pepper¼cupextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
Soup
2quartscold water
2stalks fennel plus 1/2 cup diced fennel bulb, divided
2bay leaves
1small bunchfresh thyme
½teaspoonblack peppercorns
23-inch pieces orange zest
8ouncesParmesan cheese rinds
1cupdiced tomato
½cupdiced carrot
½cupdiced green beans
½cupdiced leek
1(15 ounce) canno-salt-added white beans, rinsed
¼teaspooncrushed red pepper
6cupschopped escarole
4cupsspinach, stemmed
½teaspoonkosher salt
½teaspoonground pepper
Pistou
3cupslightly packed basil leaves
1cuplightly packed mint leaves
¾cupgrated Parmesan cheese
2teaspoonschopped garlic
¼cupextra-virgin olive oil
DirectionsTo prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach; cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.EquipmentCheesecloth, kitchen stringOriginally appeared: EatingWell Magazine, April 2021
Directions
To prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach; cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.EquipmentCheesecloth, kitchen string
To prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.
Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.
Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.
Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach; cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.
Equipment
Cheesecloth, kitchen string
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)240Calories14gFat19gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
