Categories: Soups

Ingredients

• 1 small fennel bulb (sometimes called anise)
• 1 teaspoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium turnip, peeled and cut into 1/2-inch pieces
• 3 medium carrots, peeled and cut into 1/2-inch pieces
• 2 cups chopped cabbage
• 1/2 cup Parmesan Cheese
• 2 small yellow squash, chopped
• 2 small zucchini, cut up
• 1 medium boiling potato, peeled and cut up
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 1/2 teaspoons salt
• 9 cups water
• 1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed
• 5 ounces baby spinach (5 cups)
• 3 large garlic cloves
• 1/2 teaspoon kosher salt
• 1 1/2 cups fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1 ounce grated parmesan (1/3 cup)

Directions

1. Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.

2. In a large pot, add olive oil and heat. Add fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese, squash, zucchini, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.

3. Reduce heat and simmer, uncovered, 10 minutes. Add cannellini and simmer until vegetables are tender, about 5 minutes. Discard thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.

4. Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée

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