Minestrone With Fennel Recipe

Ingredients

Vegetables:

1 onion, chopped

3 cloves garlic

2 tablespoons oil or margarine

2 bulbs fennel, chopped

4-6 medium carrots, chopped

2 large, ripe tomatoes

1 can cannelini beans

1 4-cup box vegetable broth

1-2 cups additional broth or water, as needed

Spices:

1/4 teaspoon pepper

1/4 teaspoon cayenne

1/4 teaspoon marjoram

1 teaspoon salt

1 bay leaf

1 teaspoon thyme

Salt & pepper to taste

4 cups cooked pasta

Sautee onion & fennel until translucent; add garlic until aromatic.

Add broth & vegetables, bring to a boil and let simmer, uncovered.

Serve over cooked pasta or add into the soup. Optional: add spinach at end of cook time.