Winter Garden Ditalini

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup chopped peeled carrots
• 2 garlic cloves, minced
• 2 cups 1/2-inch pieces green beans
• 1 cup chopped fennel bulb plus 2 tablespoons chopped fennel fronds
• 1 cup chopped peeled parsnips
• 1 cup canned vegetable broth
• 4 cups small broccoli florets
• 2 cups ditalini or elbow macaroni (about 9 ounces)
• 1/4 cup grated Parmesan cheese

1. Heat oil in large skillet over medium-high heat.
2. Add onion, bell pepper, and carrots; saute until softened, about 8 minutes.
3. Add garlic; stir 1 minute.
4. Add beans, fennel bulb, parsnips, and broth; bring to simmer.
5. Cover and cook until vegetables are tender, about 8 minutes.
6. Remove from heat.
7. Add broccoli florets; cover and let stand 2 minutes.
8. Season to taste with salt and pepper.
9. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
10. Reserve 1/2 cup pasta cooking water.
11. Drain pasta; return to pot.
12. Mix in vegetables, fennel fronds, cheese, and enough reserved pasta cooking water to moisten.
13. Season with salt and pepper.

extravirgin olive oil, onion, red bell pepper, carrots, garlic, green beans, fennel bulb, vegetable broth, broccoli florets, ditalini, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/winter-garden-ditalini-106221 (may not work)