Fennel & Corn Minestra with Purple Potato & Fennel Pollen Relish

Fennel & Corn Minestra

with Purple Potato & Fennel Pollen Relish

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Let’s extol the virtues of fennel! Crisp with hints of anise, its round, white bulb is incomparably fresh and fragrant. Its fronds can be used as an herb. Its seeds are bursting with flavor. Its long stems are delightfully crunchy. Even the fennel plant’s pollen is an unbelievably aromatic culinary delicacy. In this dish, you’ll use fennel five ways in a minestra (a hearty, Italian pasta soup), made with late-summer corn and served with Parmesan-purple potato relish.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
fresh
ingredients
Fennel & Corn Minestra with Purple Potato & Fennel Pollen Relish
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Drain and rinse the beans. Peel and mince the garlic. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; reserve and halve the cob. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Thinly slice the fennel stems; small dice the bulb. Trim off and discard the roots and upper, dark-green leaves of the leek. Halve the leek lengthwise and thoroughly rinse, keeping the layers intact; small dice the leek. Small dice the potato.

Cook the potatoes:
2 Cook the potatoes:

Once the water is boiling, add the diced potato. Cook 3 to 5 minutes, or until tender when pierced with a fork. Drain thoroughly and rinse under cold water. Transfer to a medium bowl and set aside to cool.

Start the stew:
3 Start the stew:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, sliced fennel stems, diced fennel bulb, leek and fennel seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened.

Finish the stew:
4 Finish the stew:

Add the halved corncob, buttermilk, cannellini beans, 2 cups of water and half of both the corn kernels and Parmesan cheese; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, add the ditalini pasta; reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the pasta is al dente. Remove and discard the corncob halves. Remove from heat and season with salt and pepper to taste.

Make the potato-fennel relish:
5 Make the potato-fennel relish:

Just before serving, add the fennel fronds, fennel pollen and remaining corn kernels and Parmesan cheese to the cooled potato. Add a drizzle of olive oil and gently mix to combine. Season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the stew between 2 bowls. Garnish with the potato relish. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Drain and rinse the beans. Peel and mince the garlic. Remove and discard the husks and silks of the corn. Cut the kernels off the cob; reserve and halve the cob. Pick off the fennel fronds (the green, thread-like tops of the plant); place the fronds in a small bowl. Thinly slice the fennel stems; small dice the bulb. Trim off and discard the roots and upper, dark-green leaves of the leek. Halve the leek lengthwise and thoroughly rinse, keeping the layers intact; small dice the leek. Small dice the potato.

2 Cook the potatoes:

Once the water is boiling, add the diced potato. Cook 3 to 5 minutes, or until tender when pierced with a fork. Drain thoroughly and rinse under cold water. Transfer to a medium bowl and set aside to cool.

Cook the potatoes:
Start the stew:
3 Start the stew:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, sliced fennel stems, diced fennel bulb, leek and fennel seeds; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the vegetables have softened.

4 Finish the stew:

Add the halved corncob, buttermilk, cannellini beans, 2 cups of water and half of both the corn kernels and Parmesan cheese; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, add the ditalini pasta; reduce the heat to medium. Cook, stirring occasionally, 8 to 10 minutes, or until the pasta is al dente. Remove and discard the corncob halves. Remove from heat and season with salt and pepper to taste.

Make the potato-fennel relish:
5 Make the potato-fennel relish:

Just before serving, add the fennel fronds, fennel pollen and remaining corn kernels and Parmesan cheese to the cooled potato. Add a drizzle of olive oil and gently mix to combine. Season with salt and pepper to taste.

6 Plate your dish:

Divide the stew between 2 bowls. Garnish with the potato relish. Enjoy!

Plate your dish:
Browse Steps
1 of 6