FENNEL SOUP WITH PASTA

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This chunky fennel soup is so satisfying and easy to make!

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INGREDIENTS – 1 cup small pasta shells – 2 tablespoons olive oil – 2 medium fennel bulbs – 2 medium carrots – 4 garlic cloves – ¾ cup dry white wine – 6 cups vegetable broth – 1 can cannellini beans – Pinch red pepper flakes – 1 tablespoon lemon juice – ½ cup chopped fresh basil – Salt & black pepper

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FREQUENTLY ASKED QUESTIONS Can this soup be made gluten-free? Sure! Just use your favorite gluten-free pasta.

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Is there a good way to use up the stalks and fronds that aren't going into this soup? The easiest way to use them is in a salad. Fennel fronds also make a really nice garnish for bowls of the soup.

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Can I use fennel seeds in this soup? Sure! Try adding a half teaspoon of crushed fennel seeds at the same time as the broth. It will give the soup a more intense herby flavor.

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SHELF-LIFE & STORAGE Leftover fennel soup will keep in a sealed container in the fridge for about 4 days, or in the freezer for up to 3 months.

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Click the link below to see the full recipe!

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