Fennel minestrone

Arthur Potts Dawson makes the perfect winter warmer that's also a bargain
By Arthur Potts Dawson
Fennel minestrone
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


For the minestrone

  • 1 tbsp olive oil
  • knob of butter
  • 2 bulb fennel, grated
  • 2 courgettes, grated
  • handful spaghetti
  • 1 leek, grated
  • 1.2 litres chicken stock
  • salt and black pepper

For the pangritata

  • 1 clove garlic, chopped
  • handfulfresh thyme, leaves picked
  • 200 g rough breadcrumbs


1. Heat 1 tbsp olive oil and the butter in a saucepan. Saute the vegetables until starting to soften.

2. Add the stock and bring to the boil. Add the spaghetti and simmer until the pasta is cooked. Season to taste.

3. For the pangritata, add the olive oil to a thick-bottomed pan. Add the garlic, thyme and breadcrumbs. Stir until the breadcrumbs become crispy and golden. Season with a little salt and freshly ground pepper and drain on kitchen paper.

4. To serve, ladle the soup in bowls and sprinkle over a little pangritata. Serve immediately.

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