Preparation
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. 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. Tips
The soup will keep covered and chilled up to 4 days. Add additional broth if soup becomes too thick upon refrigeration. Culinary Taste Tip
When choosing canned soups or broths, select cans that say "low" or "reduced" sodium. In this recipe, you won't need sodium for taste. Culinary Technique Tip
Chopping or crushing garlic releases the allicin and its cancer-protection benefits.
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Pasta e Fagioli (Pasta and Bean Soup)