CookEat Recipe
Pasta and Fennel Soup with Parmesan
Pasta and fennel simmer with sage, oregano and onion. Finely grated Parmesan is stirred into the finished soup, with the rest served alongside.
Method
Steps
Step 1
Weigh small pasta dry. Thinly slice fennel and onion, chop sage, use dried oregano and finely grate the Parmesan.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and fennel for 8 minutes. Add sage, oregano and 1400 ml water and bring to a boil; simmer for 5 minutes.
Step 3
Add the pasta and simmer for its package time, stirring occasionally, until pasta and fennel are tender. Remove from heat and gradually stir in half the Parmesan. Divide into four bowls and serve the remaining Parmesan alongside for adding gradually.
Cooked it? Rate it.
Cooked 4 times