1. Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand). 2. Heat oil in a heavy 4-quart saucepan over medium-high heat. 3. Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil. 4. Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes. 5. Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes. 6. Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
