Minestrone with Green Beans and Fennel

Ingredients

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

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