Vegetable Soup with Basil and Garlic Sauce

Ingredients

• 1 10-oz package frozen baby lima beans
• ¼ cup extra-virgin olive oil
• 1 ½ cups fresh basil leaves
• ½ teaspoon kosher salt
• 5 ounces baby spinach
• 9 cups water
• 1 teaspoon extra-virgin olive oil
• + 16 more ingredients
• • 1 small fennel bulb (sometimes called anise)
  • 3 large garlic cloves
  • ¼ small cabbage
  • 3 medium carrots
  • 1 medium onion
  • 1 15- to 19-oz can cannellini or other white beans
  • ½ pound haricots verts or other thin green beans
  • 1 ½ teaspoons salt
  • 1 bay leaf (not California)
  • 1 medium boiling potato
  • 2 fresh thyme
  • ¼ pound sliced pancetta, chopped
  • 1 ounce grated parmesan
  • 1 2-inch piece of Parmigiano-Reggiano
  • 2 small yellow summer squash or zucchini
  • 1 medium turnip

Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, t...

View full recipe at Epicurious