INGREDIENTS
– 1 cup small pasta shells
– 2 tablespoons olive oil
– 2 medium fennel bulbs
– 2 medium carrots
– 4 garlic cloves
– ¾ cup dry white wine
– 6 cups vegetable broth
– 1 can cannellini beans
– Pinch red pepper flakes
– 1 tablespoon lemon juice
– ½ cup chopped fresh basil
– Salt & black pepper