This classic Italian soup is ideal for a cold winter day. Although the fennel adds great flavor, just leave it out if you can’t easily find it in your local grocery, and simply add herbs of your own choice, such as rosemary or basil.
1 small fennel bulb, untrimmed
1 tsp. olive oil
4 cloves garlic, minced
2 cups organic low-sodium vegetable broth
2 ounces whole wheat medium-sized pasta, such as wagon wheels or rotini (½ cup)
1 ½ cups reduced sodium spicy vegetable juice
1 14.5 oz can organic fire-roasted diced or crushed tomatoes, undrained
1 15 or 16 oz can organic no-salt-added navy beans, drained
½ cup frozen organic peas
¼ tsp. crushed red pepper flakes (optional)
½ cup crumbled feta cheese (optional)
Tips and Substitutions: Chicken broth may replace the vegetable broth. Cannellini or great northern beans may replace the navy beans, and goat cheese may replace the feta cheese.
For more great recipes from John La Puma’s book Chef MD’s Big Book of Culinary Medicine, visit the ChefMD website.
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