Plump, creamy-white cannellini beans lend a mellow, earthy flavor to this soup. If you have the time, swap in dried beans for an even more excellent result
YIELDS ABOUT 2 QUARTS; SERVES 4 TO 6
INGREDIENTS
- 3 Tbs. extra-virgin olive oil
- 2 medium cloves garlic, smashed
- 1/2 lb. 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 homemade vegetable broth
- 1 14 1/2-oz. can diced tomatoes
- 1 15 1/2-oz. 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
INSTRUCTIONS
- 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 tsp. 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.
- Stir in the cheese and basil and season to taste with salt and pepper.
- Serve sprinkled with more cheese.
WHAT IS FENNEL?
- Fennel has a pleasantly sweet licorice-like flavor. There are two forms of edible fennel. One is strictly an herb whose leaves, stalks, and seeds are used as flavorings. The other, often called Florence fennel, is the vegetable we find in the market. In talking about fennel, we refer to the bulb, but that swollen portion is really the thickened, succulent stem of the plant growing in tight layers above the ground. Fennel thrives in cool weather; its seasons are spring and fall, though as with many vegetables, it’s usually available year-round. Grocers sometimes label it as anise, a misnomer. When choosing fennel, look for clean, firm bulbs with no sign of browning. When you get it home, refrigerate it tightly wrapped in a plastic bag for up to 5 days. It’s easier to get it in the fridge if you cut off the stalks first
NUTRITION INFORMATION PER SERVING:
- 220 CALORIES | 10g PROTEIN | 27g CARB | 9g TOTAL FAT | 1.5g SAT FAT | 5g MONO FAT | 1.5g POLY FAT | 0mg CHOL | 510mg SODIUM | 6g FIBER
