A strip of Parmesan rind in the broth gives this minestrone soup a deep, layered flavor, and fresh fennel adds a bright anise note. You don't need much pesto here—swirl in just enough to tint the broth and release its fresh-basil scent. If you avoid cheese made with rennet, look for vegetarian Parmesan cheese, which is made without it.
Ingredients
- 8 cups unsalted vegetable broth
- 1 ½ teaspoons salt
- 1 (2 inch) piece parmesan rind, plus shaved parmesan for serving
- 1 small bulb fennel
- ½ medium head savoy or napa cabbage (about 1 pound), cored and thinly sliced
- 2 medium zucchini, halved and cut into 1-inch pieces
- 1 cup frozen shelled edamame
- 1 (15 ounce) can white beans, rinsed
- 3 tablespoons pesto
- ground black pepper to taste
- 6 teaspoons extra-virgin olive oil
Directions
- Combine broth, salt and Parmesan rind in a 6-quart slow cooker.
- Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.
- Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.