Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 2 fennel bulbs, trimmed, quartered, cored and thinly sliced

  3. 3 large carrots, chopped

  4. 1 large onion, chopped

  5. 3 cloves garlic, finely chopped

  6. 1/2 teaspoon fennel seed

  7. 1/2 teaspoon crushed red pepper

  8. 3 cups reduced-sodium chicken broth

  9. 1 10-ounce package frozen butter beans, (baby lima beans) Salt & freshly ground pepper, to taste

  10. 1 pound whole-wheat linguine

  11. 3 tablespoons freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet over medium-low heat. Add fennel, carrots, onions, garlic, fennel seed and crushed red pepper and cook until the vegetables are tender, about 10 minutes. Add broth and beans and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, 10 to 12 minutes. Season with salt and pepper. Meanwhile, cook linguine in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large shallow bowl. Add the vegetables and toss well. Taste and adjust seasonings. Sprinkle with Parmesan and serve.


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