Minestrone with Green Beans and Fennel

From: Fine Cooking Magazine

For a vegetarian version of this hearty vegetable soup, use vegetable broth--preferably homemade.

Servings: Serves four to six

Rated : Not yet rated

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Ingredients

3 tablespoons extra-virgin olive oil

2 medium cloves garlic, smashed

1/2 pound green beans, trimmed and cut into 1-inch pieces

1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice

Kosher salt

1 quart lower-salt chicken broth

1 14-1/2-ounce can diced tomatoes

1 15-1/2-ounce can cannellini beans, rinsed and drained

1/2 cup dried ditalini pasta or small elbows

1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling

6 large fresh basil leaves, coarsely chopped

Freshly ground black pepper

Directions

1. Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 teaspoon salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

2. Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.

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