This chunky fennel soup is so satisfying and easy to make! Jam-packed with veggies, pasta, and beans in a savory white wine broth, it's comforting and absolutely delicious. Perfect for a weeknight dinner!
Bring a medium pot of salted water to a boil. Add the pasta shells and cook them according to the package directions. Drain them into a colander when done.
While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the fennel and carrots. Sweat the veggies, stirring frequently, until they begin to soften up after about 10 minutes.
Stir in the garlic and cook it with the veggies until very fragrant, about 1 minute.
Stir in the wine. Raise the heat and bring it to a simmer. Let it cook for about 4 minutes, until reduced by about half.
Stir in the broth, beans, and red pepper flakes.
Bring the broth to a boil, lower the heat and let the soup simmer for about 20 minutes, until the carrots and fennel are tender.
Remove the pot from heat and stir in the pasta, along with lemon juice, basil, salt and pepper to taste.
Ladle into bowls and serve.