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Minestrone with Green Beans and Fennel

Scott Phillips

Yield: Yields about 8 cups

Servings: 4-6

There’s nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.


  • 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 lower-salt chicken 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

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 0
      Sodium (mg): 510
      Carbohydrates (g): 27
      Fiber (g): 6
      Protein (g): 10


  • 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 additional cheese.

Start the meal off with a simple salad and serve with crusty bread.


Rate or Review


  • grlup | 03/14/2013

    An easy and relatively quick healthful soup but it seems to be missing something. Will try again with some modifications to kick it up a bit.

  • 405tulips | 02/22/2012

    This is an excellent recipe and easy to fix.

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