Minestrone with Green Beans and Fennel

Minestrone with Green Beans and Fennel
Photo by Scott Phillips


  • ½ cup dried ditalini pasta or small elbows
  • 6 large fresh basil leaves, coarsely chopped
  • 1 14-½-oz. can diced tomatoes
  • Freshly ground black pepper
  • 2 medium cloves garlic, smashed
  • 1 15-½-oz. can cannellini beans, rinsed and drained
  • 1 small fennel bulb, quartered, cored, and cut into ¼-inch dice
  • + 5 more ingredients
    • ½ lb. green beans, trimmed and cut into 1-inch pieces
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt
    • ½ cup freshly grated Parmigiano-Reggiano; more for sprinkling
    • 1 quart lower-salt chicken broth

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 ...

View full recipe at Fine Cooking


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