Fennel-White Bean Soup with Mixed Vegetables, Basil Pesto & Parmesan

Directions

1. Heat a medium saucepan over medium heat.
2. Wash and dry the fennel, trim the root end and dark green stalks, and keep only the white bulb. Slice the bulb lengthwise and then crosswise into thin half-moons.
3. When the pan is hot, add a little oil and swirl to coat the bottom. Add the fennel along with the Italian seasoning and garlic powder, and cook until softened, 2–3 minutes.
4. Drain and rinse the can of cannellini beans in a colander.
5. Once the fennel has softened, stir in the beans, broth, frozen mixed vegetables, and the pesto. Bring the mixture to a boil.
6. Reduce the heat to medium-low, cover, and simmer until the vegetables are tender, about 8–10 minutes.
7. Remove from heat and taste for seasoning.
8. Ladle the soup into bowls, sprinkle with Parmesan, and drizzle with a little extra pesto before serving.