Fennel Minestrone

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 1 small fennel bulb, cored and diced
• 2 celery stalks, diced
• 0.5 tsp crushed fennel seeds
• 2 garlic cloves, thinly sliced
• 0.5 medium butternut squash, peeled and cubed
• 1 large tomato, diced
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned chickpeas, drained and rinsed
• 6 cups vegetable stock
• 1 bay leaf
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 small bunch Swiss chard, deveined and sliced
• Grated pecorino cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium-high. Cook onion, diced fennel, and celery about 5 min until softened. Lower heat slightly, add fennel seeds and garlic, stir 30 sec until fragrant. Add squash and cook 3–4 min.
2. Pour in tomato, kidney beans, chickpeas, and stock; bring to a boil. Reduce to a simmer, add bay leaf, salt, and pepper. Simmer uncovered 1 hr until vegetables are tender. Add Swiss chard and cook 10 min more until wilted.
3. Discard bay leaf. Serve topped with grated pecorino if desired and a drizzle of olive oil.

Active Compounds

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May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

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