Minestrone with Green Beans and Fennel

There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

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  3 Tbs. extra-virgin olive oil
  
  


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  2 medium cloves garlic, smashed
  
  


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  1/2 lb. green beans, trimmed and cut into 1-inch pieces
  
  


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  1 small fennel bulb, quartered, cored, and cut into 1/4-inch dice
  
  


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  Kosher salt
  
  


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  1 quart lower-salt chicken broth
  
  


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  1 14-1/2-oz. can diced tomatoes
  
  


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  1 15-1/2-oz. can cannellini beans, rinsed and drained
  
  


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  1/2 cup dried ditalini pasta or small elbows
  
  


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  1/2 cup freshly grated Parmigiano-Reggiano; more for sprinkling
  
  


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  6 large fresh basil leaves, coarsely chopped
  
  


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  Freshly ground black pepper
  
  

Heat the oil and garlic in a medium saucepan over medium heat until the garlic begins to brown, 2 to 3 minutes; discard the garlic. Raise the heat to medium high, add the green beans, fennel, and 3/4 tsp. salt, and cook, stirring, until the beans and fennel begin to soften and brown in places, 5 to 7 minutes. Add the broth and the tomatoes with their juices and bring to a boil. Add the cannellini beans and pasta and return to a boil. Reduce the heat to a simmer, cover, and cook until the pasta and green beans are completely tender, 10 to 12 minutes.

Stir in the cheese and basil and season to taste with salt and pepper. Serve sprinkled with additional cheese.