Vegetable Soup with Basil and Garlic Sauce

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)

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