All the flavor of spaghetti but in soup form! Top with cheese and serve with bread if desired. Or go gluten-free and add polenta dumplings.

ingredients

1/2 Cup Olive Oil
3 Teaspoons Fennel Seed
2 Teaspoons Crushed Red Pepper
8 oz (about 2 medium) Onions, finely chopped
14 Grams (about 6-8) Garlic Cloves, minced
4-5 oz (about 2) Carrots, thinly sliced or chopped
2 Pounds Vegetables, such as zucchini, spinach, green peppers, or mushrooms, sliced as desired
2 Tablespoons Dried Basil and/or Oregano
1 Cup Dry Red Wine (or water or stock)
1- 28 oz Can (3 cups) Crushed or Diced Tomatoes
7 Cups Water, Bean, or Vegetable Stock (or 6 cups for a pressure cooker)
1 Pound Cooked White Beans or Chickpeas (2-15 oz cans/3 cups) or 1/2 pound dried
1 - 1 1/2 Tablespoons Table Salt, approximate (if using unsalted stock)

deviations & tips

Be sure to use vegetable or bean broth, instead of water, for short 30 minute simmers when you're not using a pressure cooker.
Pre-soaking and pre-cooking beans is not necessary when using a pressure cooker. Just be sure to not to add tomatoes or wine until after beans are soft.
Tastes great with polenta!
Replace up to a pound of vegetables with an equal weight of dried pasta. During the last 10 minutes of cooking, bring soup back to a boil, stir in pasta and cook for 8-10 minutes or according to pasta instructions.

the method

In the bottom of a large saucepan, heat olive oil over medium-low heat. Add fennel seeds and crushed red pepper and toast until golden brown and aromatic. Add onions and garlic and saute until soft. Add vegetables and sauté for 3-5 minutes until tender. (continue with either stovetop/slowcooker or pressure cooker instructions below...)

saute vegetables before adding liquid ingredients.

Stovetop & Slow Cooker Instructions

Add wine and bring to a simmer. Add tomatoes, stock or water, herbs, pre-cooked beans, and salt to taste.

Bring to a boil, reduce heat to low and simmer for 30 to 60 minutes. OR transfer ingredients into a slow cooker and cook on low for about 8 hours or on high for about 4 hours.

Pressure Cooker Instructions

If needed, transfer vegetable mixture to appliance. Add dried beans, herbs, and salt. DO NOT ADD TOMATOES AND WINE. Pour about 6 cups of water into cooker until water is at halfway point. DO NOT FILL PRESSURE COOKER MORE THAN 1/2 FULL. If you've filled the cooker to the 1/2 way point and still have water left over, set remaining water aside. Stir in about 1 tablespoon of table salt (assuming you're not using salted stock). Program pressure cooker to 10-12 psi. After pressure is reached, cook for 20 minutes for navy beans, 30 minutes for northern white or cannellini beans, or for 40 minutes for chickpeas/garbanzo beans.

After cooking has finished and pressure has been released, add any remaining water along with tomatoes and wine, stir well. Use your cooker's "simmer" or "reduction" function to bring soup to a simmer. Simmer for about 10 minutes or until soup is reduced to your liking. Taste and add more salt as needed. Serve hot.

Tomato Basil Stew with Chickpeas and Feta