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)
- Cut oﬀ and reserve 2 tablespoons feathery fennel fronds for garnish. Chop enough fennel bulb to yield 1 cup. Heat oil in a large saucepan over medium heat. Add chopped fennel; cook 4 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Add broth and pasta; then bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes.
- Stir in vegetable juice, diced tomatoes, beans, peas, and if desired, pepper ﬂakes. Return to a simmer; cook 10 minutes or until pasta and fennel are tender, stirring occasionally. Ladle into shallow bowls; top with fennel fronds and feta cheese.
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.
Total Fat: 6g
Saturated Fat: 3g
Total Sugars: 12g (Added Sugar: 0g)
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