Method:Boiling

1. Formula

1. 1 small fennel bulb (sometimes called anise)
2. 1/4 pound sliced pancetta, chopped
3. 1 teaspoon extra-virgin olive oil
4. 1 medium onion, chopped
5. 1 medium turnip, peeled and cut into 1/2-inch pieces
6. 3 medium carrots, peeled and cut into 1/2-inch pieces
7. 2 cups chopped cabbage
8. 1 (2 inch) piece rind cut from a wedge of Parmigiano-Reggiano (optional)
9. 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces
10. 1 medium boiling potato, peeled and cut into 1/2-inch pieces
11. 2 sprigs fresh thyme
12. 1 bay leaf (not California)
13. 1 1/2 teaspoons salt
14. 9 cups water
15. 1 (10 ounce) package frozen baby lima beans
16. 1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces
17. 1 (15.5 ounce) can cannellini or other white beans, drained and rinsed
18. 5 ounces baby spinach
19. 3 large cloves garlic
20. 1/2 teaspoon kosher salt
21. 1 1/2 cups fresh basil leaves
22. 1/4 cup extra-virgin olive oil
23. 1/3 cup grated Parmesan

2. Nutrition Information

• Calories: 547 kcal
• Carbohydrates: 62 g
• Dietary Fiber: 18 g
• Fat: 24 g
• Protein: 22 g
• Sugars: 11 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Make soup: Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
2. Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
3. Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
4. Make pistou while soup is simmering: Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and puree.
5. Top servings with a spoonful of pistou, then stir.

4. Remark