Vegetable Soup with Basil and Garlic Sauce

• 1 small fennel bulb (sometimes called anise)
• 1/4 pound sliced pancetta, chopped
• 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
• 1/4 small cabbage, cored and chopped (2 cups)
• 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional)
• 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
• 1 medium boiling potato, peeled and cut into 1/2-inch pieces
• 2 sprigs fresh thyme
• 1 bay leaf (not California)
• 1 1/2 teaspoons salt
• 9 cups water
• 1 (10-ounce) package frozen baby lima beans
• 1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
• 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)

1. Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb.
2. Chop fennel into 1/2-inch pieces.
3. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes.
4. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes.
5. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
6. Reduce heat and simmer, uncovered, 10 minutes.
7. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes.
8. Discard cheese rind, thyme sprigs, and bay leaf.
9. Stir in spinach and season with salt and pepper.
10. Mince and mash garlic to a paste with salt (or pound with a mortar and pestle).
11. Blend with basil in a food processor until basil is finely chopped.
12. Add oil and cheese and puree.
13. Top servings with a spoonful of pistou, then stir.

fennel, pancetta, extravirgin olive oil, onion, carrots, cabbage, zucchini, boiling potato, thyme, bay leaf, salt, water, beans, verts, other white beans, baby spinach, garlic, kosher salt, fresh basil, extravirgin olive oil, parmesan

Taken from www.epicurious.com/recipes/food/views/vegetable-soup-with-basil-and-garlic-sauce-105028 (may not work)