Name: Fennel-White Bean Soup with Mixed Vegetables, Basil Pesto & Parmesan
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: ¾ cup basil pesto; 3 (398 ml) cans cannellini (white kidney) beans; 2839 ml chicken or vegetable broth; 3 fennel bulbs; 3 cups frozen mixed vegetables (carrots, corn, green beans, peas); ¾ cup Parmesan cheese, shredded; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Fennel-White Bean Soup with Mixed Vegetables, Basil Pesto & ParmesanFennel-White Bean Soup with Mixed Vegetables, Basil Pesto & Parmesan — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

¾ cup basil pesto

3 (398 ml) cans cannellini (white kidney) beans

2839 ml chicken or vegetable broth

3 fennel bulbs

3 cups frozen mixed vegetables (carrots, corn, green beans, peas)

¾ cup Parmesan cheese, shredded

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Wash and dry fennel; trim off root end and dark green stalks, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add fennel and spices; cook, stirring occasionally, until softened, 3-4 minutes.

Meanwhile, drain and rinse beans in a colander.

When the fennel has softened, add beans, broth, frozen veggies, and pesto to the pot. Stir to combine the soup and bring to a boil.

Once boiling, reduce heat to medium-low, cover, and cook until veggies are tender, 8-10 minutes. Remove from heat.

To serve, divide soup between bowls, top with cheese, and drizzle with additional pesto. Enjoy!

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