This recipe is from Fine Cooking. I receive a daily email with recipes. This one caught my eye because there is no meat in it. Although the recipe calls for chicken stock, it is easy to subsitute vegetable stock to make this animal free.
This recipe contains fennel, which is not a typical ingredient in minestrone. I love the flavor that fennel adds to soups and veggies. This soup also has minimal ingredients and is very easy for a weeknight meal.
Minestrone with Green Beans and Fennel adapted from Fine Cooking
3 tbsps olive oil
2 cloves garlic, smashed
1/2 lb green beans, trimmed and cut into 1 inch pieces
1 small fennel bulb, quartered, cored and cut into 1 inch dice
1 quart vegetable stock
1 14oz can diced tomatoes
1 15oz can cannelloni beans, rinsed and drained
1/2 cup dried small elbows
6 basil leaves, coarse lay chopped
Freshly ground black pepper
Heat oil and garlic in a medium saucepan over medium heat until garlic begins to brown, 2 to 3 minutes. Discard the garlic. Raise heat to medium high, add the green beans, fennel and 3/4 tsp salt. Cook, stirring, until the beans and fennel begin to soften and brown, 5 to 7 minutes. Add the stock and tomatoes with their juices and bring to a boil. Add the cannelloni beans and pasta and return to boil. Reduce heat to a simmer, cover and cook until the pasta and green beans are completely tender, 10-12 minutes.
Stir in basil and season to taste with salt and pepper.