For the record: I am dubious about their instructions regarding the broccoli. I added them in for the last few minutes of cooking, because I prefer the stuff cooked to a greater extent.

INGREDIENTS
2 Tbsp extra-virgin olive oil
2 c chopped onion
1 c chopped red bell pepper
1 c chopped peeled carrots
2 garlic cloves, minced
2 c green beans cut to 1/2-inch
1 c chopped fennel bulb
2 Tbsp chopped fennel fronds
1 c chopped peeled parsnips
1 c vegetable broth
4 c small broccoli florets
2 c ditalini, macaroni, or other smallish pasta
Parmesan cheese (optional)

INSTRUCTIONS

1. Cook pasta according to package directions. Reserve 1/2 c of the pasta cooking water when you drain it.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion, bell pepper, and carrot; sauté until softened, about 8 minutes.
4. Add garlic; stir one minute.
5. Add beans, fennel bulb, parsnips, and broth.
6. Bring to a simmer. Cover and cook until vegetables are tender, about 8 minutes.
7. Remove from heat. Add broccoli; cover and let stand 2 minutes.
8. Return the cooked pasta to the pot. Mix in vegetables, fennel fronds, cheese if using, and enough of the reserved pasta water to moisten.
9. Season to taste with salt and pepper.

REFERENCE
Bon Appetit, Feb. 2002, p119. I love this magazine.

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