I made this Sunday afternoon but we didn't eat it until Monday evening. Monday is gymnastics night for Katy, so we need a quick meal when we get home. I try to make a soup or stew on Sundays to have for Mondays and to have for lunches throughout the week.
I like the Moosewood Cookbooks and just recently bought the Daily Specials one. They have a minestrone recipe for each season. The taste of fennel is pretty strong in this. It surprised me at first taste, but I ended up really liking it. I made a couple adjustments to the original recipe for our tastes and what we had available.
1 1/2 cups chopped onion (I used leeks since we had some and needed to use them)
5-6 garlic cloves, minced or pressed
1 cup diced celery
2 Tbsp olive oil
1 cup peeled and diced carrots
1 cup frozen green beans (the recipe calls for diced parsnips, but the grocery store was out and I had green beans in the freezer)
1 cup chopped fennel bulb
1 1/2 cups peeled and cubed sweet potatoes
2 tsp ground fennel seeds
1 tsp ground oregano (I used basil - didn't know I was out of oregano)
1/8 tsp ground red pepper
1 fresh rosemary sprig, minced
30 oz. canned diced tomatoes
3 cups vegetable broth (original recipe calls for water, but I prefer using broth)
1/2 cup dry red wine (optional) - I used cooking sherry
15 oz can kidney beans (or whatever beans you have on hand)
Parmesan cheese (optional)
In large pot, saute onion, garlic and celery in the oil on low heat for 10 minutes. Stir in carrots, parsnips (or green beans), and chopped fennel, then cover and continue to cook for 10 minutes, stirring frequently. Add sweet potatoes, ground fennel, oregano, red pepper, and rosemary and simmer 5 minutes. Add tomatoes, broth and wine. Cover and simmer 20-30 minutes. Add beans and cook 10 minutes.
Serve topped with Parmesan cheese
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