Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1 Fennel bulb, trimmed diced
1 lg Potato, peeled and diced 6 c Canned chicken broth or more
2 c Cabbage, shredded 1 cn Cannellini (white kidney
2 md Zucchini, diced -beans) (15 oz can) drained
1 lg Carrot, peeled diced 1 c Pasta shells
1 md Onion, chopped 1 c Peas, fresh or frozen

Heat the oil in a large saucepan over med-high heat. Add potato,
cabbage, zucchini, carrot and fennel; saute until vegetables begin to
color, about 8 minutes. Add 6 cups (or more) chicken broth and bring
to boil. reduce heat and simmer until vegetables are tender crisp,
about 10 minutes. Add cannellini and pasta and simmer 5 minutes. Add
peas and cook until pasta is tender, about 10 minutes. Season to
taste with salt pepper.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of
Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95

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