Wash the fennel and cut into cubes, remove the ends and the outer leaf of the leeks, cut it into round slices. Put everything in a pan and cover with water and salt. Cook it 30 minutes and blend until a smooth cream is obtained. Add the light minestrone and cook for 40 minutes or until cooked, if the cream thickens too much, add some water. Serve immediately with a sprinkling of black pepper.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”