White minestrone | Women's Weekly Food

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion (200g), sliced thinly
• 2 cloves garlic, crushed
• 1 fennel bulb (550g), sliced thinly, reserve fronds
• 1/4 savoy cabbage (300g), sliced thinly
• 3 cups (750ml) vegetable stock
• 3 cups (750ml) water
• 2 cups (160g) dried fusilli pasta
• 400 grams canned cannellini beans, rinsed, drained
• 1/2 cup (60g) frozen peas
• 1 cup (80g) finely grated parmesan cheese
• 1/3 cup (90g) basil pesto
• 1/4 cup (25g) flaked parmesan cheese