I love soups because 1. You can play around with the ingredients (use all those remaining lonely veggies) 2. Can be made in one pot (easy clean up) 3. They don’t need a lot of fat and are highly nutritious 4. They are super comforting on cold winter nights (just like now).
This recipe is from Vegetarian times magazine and it tastes great and is very filling. The recipe uses fennel bulb (not used traditionally in pasta-e-fagioli) which makes the soup sweet and licoricey.