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.