- 1 tablespoon extra-virgin olive oil
- 2 bulbs fennel, trimmed, quartered, cored and thinly sliced
- 3 large carrots, chopped
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 teaspoon fennel seed
- 1/2 teaspoon crushed red pepper
- 3 cups reduced-sodium chicken broth
- 1 (10 ounce) package frozen butter beans (baby lima beans)
- Salt and freshly ground pepper to taste
- 1 pound whole-wheat linguine
- 3 tablespoons freshly grated Parmesan cheese
- Heat oil in a large nonstick skillet over medium-low heat. Add fennel, carrots, onions, garlic, fennel seed and crushed red pepper and cook until the vegetables are tender, about 10 minutes.
- Add broth and beans and bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are tender, 10 to 12 minutes. Season with salt and pepper.
- Meanwhile, cook linguine in a large pot of boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large shallow bowl. Add the vegetables and toss well. Taste and adjust seasonings. Sprinkle with Parmesan and serve.