1. In a large saucepan, heat the oil over moderate heat. 2. Add the onion, fennel, carrots, salt and pepper. Saute for 5 minutes. 3. Add the tomatoes, stock, basil, and fennel seeds and bring to a boil. Cover, lower the heat, and simmer for 10 minutes. 4. Add the cannellini and simmer 3 minutes longer until heated through. 5. Meanwhile, if using the pesto, combine the garlic, basil, parsley, cheese, and oil in a small bowl and with the back of a spoon, mash the mixture into a paste. 6. Ladle the soup into bowls and garnish each one with a dollop of the pesto. ---------------------------------------------------------------------------
Nutrition
Ingredients
