3 tablespoons olive oil
1 onion, chopped
1 small fennel bulb, quartered, cored, and chopped
2 zucchini, chopped
1/2 pound new potatoes, chopped
2 tomatoes, peeled, seeded, and chopped
3 quarts vegetable or chicken stock
1 sprig of thyme
2 cups canned cannellini beans, drained
2 cups canned red kidney beans, drained
6 ounces green beans, cut into 1-inch pieces (about a cup)
1 1/4 ounces spaghetti, broken into pieces
5 ounces finely grated Gouda (or Parmesan)
salt and pepper to taste
pesto, for serving
Heat oil in large saucepan. Add onion, fennel, and zucchini and cook over medium heat until browned, about 10 minutes. Add potatoes, tomatoes, stock, and thyme. Bring to boil then cover and simmer gently for 15 minutes.
Add cannellini and kidney beans and simmer, covered, for 15 minutes more. Taste and adjust seasoning with salt and pepper. Add green beans and spaghetti and cook until the pasta is tender, about 10 minutes more. Cover and let stand, ideally for several hours.
Serve topped with pesto and cheese.