Minestrone with Green Beans and Fennel

Serves 4-6

Yields about 8 cups

by Tony Rosenfeld
from Fine Cooking
Issue 98
Last Edit Date: 1/4/2012 10:16:43 AM

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.

more about:

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

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.

Serving Suggestions

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

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

Photo: Scott Phillips

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by grlup, 3/14/2013An 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.

by 405tulips, 2/22/2012This is an excellent recipe and easy to fix.

by CastleRocker, 1/8/2012Absolutely delicious and minimal prep work. I added fresh turkey sausage, sauteed in a little olive oil and then drained, to the final step. Also added more broth, as suggested by another reviewer. Definitely a "make again" recipe.

by roinuj, 1/2/2012Very good and very easy. Turned out a little thick for my taste - so next time I'll add more broth. Otherwise - GREAT!

by ababurnette2, 7/31/2010Hearty and satisfying. The green beans kept most of their bright color, making a pretty contrast with the red tomatoes. My garlic-phobe husband poslished off a second helping, declaring this a "good soup, Honey." However, I neglected to stir the pasta, and it clumped together. The Parmesan had the consistency of melted plastic. Also, the soup seemed a little greasy. I'll definitely make this soup again, but next time I may reduce the olive oil. And i'll replace the parmesan with cottage cheese, which was delicious in the warmed-over soup next day. (When you shop for ingredients, you may find ditalini pasta labeled as "salad macaroni.")

by Jason123, 10/28/2009I love this. I made a double batch and froze it in single size servings. Really yummy with garlic bread on a cold autumn day.

by nunitababi, 10/13/2009Very nice meal and,easy to make. I acompany with garlic bread.

by MaryAnne1383, 4/5/2009This was really delicious; I like the flavor the fennel gives to the soup--a nice change. I didn't have the garlic or the basil, so I skipped them and it was still very, very good. I could take or leave the cheese.