Name: Vegetable Soup with Basil and Garlic Sauce
Yield: Makes 6 to 8 (makes about 16 cups) servings
Ingredients: 1 small fennel bulb (sometimes called anise); 1/4 pound sliced pancetta, chopped; 1 teaspoon extra-virgin olive oil; 1 medium onion, chopped; 1 medium turnip, peeled and cut into 1/2-inch pieces; 3 medium carrots, peeled and cut into 1/2-inch pieces; 1/4 small cabbage, cored and chopped (2 cups); 1 (2-inch) piece of rind cut from a wedge of Parmigiano-Reggiano (optional); 2 small yellow summer squash or zucchini, cut into 1/2-inch pieces; 1 medium boiling potato, peeled and cut into 1/2-inch pieces; 2 sprigs fresh thyme; 1 bay leaf (not California); 1 1/2 teaspoons salt; 9 cups water; 1 (10-ounce) package frozen baby lima beans; 1/2 pound haricots verts or other thin green beans, trimmed and cut into 1-inch pieces; 1 (15- to 19-ounce) can cannellini or other white beans, drained and rinsed; 5 ounces baby spinach (5 cups); 3 large garlic cloves; 1/2 teaspoon kosher salt; 1 1/2 cups fresh basil leaves; 1/4 cup extra-virgin olive oil; 1 ounce grated parmesan (1/3 cup)