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Export 11 ingredients for grocery delivery
Step 1
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.
Step 2
While the pasta cooks, coat the bottom of a large pot with the oil and place it over medium heat.
Step 3
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.
Step 4
Stir in the garlic and cook it with the veggies until very fragrant, about 1 minute.
Step 5
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.
Step 6
Stir in the broth, beans, and red pepper flakes.
Step 7
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.
Step 8
Remove the pot from heat and stir in the pasta, along with lemon juice, basil, salt and pepper to taste.
Step 9
Ladle into bowls and serve.
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