Minestrone With Fennel

• 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

1. Sautee onion & fennel until translucent; add garlic until aromatic.
2. Add broth & vegetables, bring to a boil and let simmer, uncovered.
3. Serve over cooked pasta or add into the soup. Optional: add spinach at end of cook time.

vegetables, onion, garlic, oil, fennel, carrots, tomatoes, cannelini beans, vegetable broth, additional broth, pepper, cayenne, marjoram, salt, bay leaf, thyme, salt, pasta

Taken from www.epicurious.com/recipes/member/views/minestrone-with-fennel-52113101 (may not work)