White Minestrone

• 1 tbsp extra virgin olive oil
• 1 None onion, thinly sliced
• 2 cloves garlic, crushed
• 1 None fennel bulb, thinly sliced, fronds reserved
• 1/4 None savoy cabbage, thinly sliced
• 3 cups vegetable stock
• 2 cups dried fusilli pasta
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup frozen peas
• 3/4 cup finely grated Parmesan cheese
• 1/3 cup basil pesto
• 1/4 cup flaked Parmesan cheese

1. Heat oil in a large saucepan on high heat. Cook onion, garlic and fennel, stirring, until softened. Add cabbage, stock and 3 cups water; bring to a boil. Reduce heat to low; simmer, uncovered, for 10 mins. Add pasta; cook, stirring occasionally, until tender.
2. Add beans, peas and grated Parmesan to pan; cook, stirring occasionally, for 5 mins or until heated through.
3. Serve minestrone topped with pesto, flaked Parmesan and reserved fennel fronds.

extra virgin olive oil, onion, garlic, fennel bulb, savoy cabbage, vegetable stock, pasta, cannellini beans, frozen peas, parmesan cheese, basil pesto, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/36003 (may not work)