MINESTRA DI FAGIOLINI E SEMI DI FINOCCHIO or SNAP BEAN SOUP WITH FENNEL SEEDS

The last 24 hours I have been suffering from stomach upset, one/two of the worst things that can happen to a food blogger, I understood how bad I was when just the thought of food make me feel sick. But fortunately these things pass quite quickly and even though I don't feel much like eating, I feel fine and, above all, I can think about food again! I said one of the worst things but the absolutely worst thing that could happen me as a food blogger would be to loose the faculty of taste, I have heard about a few people to whom it has happened and I always thought that it must make life so dull. Of course texture is an important factor in food but obviously it's first and foremost the taste that makes food food if you know what I mean. We are fortunate enough to be able to put food on our table ever day but how many of us just eat because we have to? I know some people don't find much joy in food but they can't be that many. Or can they?

I would like to thank all of you have voted for me in the Food Blog Award, the Rural category, the voting is still open. Special thanks to Hank and Blue the Spa Girl, you are just too nice!

This is a very mild soup, good for a tired stomach, but that means that the stock is important; without a good stock it gets a bit bleak but, on the other hand, stock is always important I think. It's easy to make and quite economical (something useful in January) because you can eat the boiled meat or the chicken either as it is with salsa verde or make these meatballs.





MINESTRA DI FAGIOLINI E SEMI DI FINOCCHIO or SNAP BEAN SOUP WITH FENNEL SEEDS
2-3 servings

200 g / 7 oz snap beans
5 cm / 2 inch of the white part of a leek
1-2 tsp fennel seeds
750 ml / 3.2 cups good stock
1 handful of quinoa, small pasta, rice or couscous if you want to make it a bit more nutritious
salt
extra-virgin olive oil

- Braise the leek and the snap beans for a couple of minutes before you add the stock. Let it simmer for 15 minutes.
- Run the soup in a mixer until smooth, it should be quite liquid because you will need the extra liquid when throw in the quinoa or whatever you want to thicken the soup with and continue to simmer until the quinoa is ready!
- Serve hot with grated parmesan cheese on top.



recipes vegetables gluten-free food Italy cooking in Italy