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)

For

Description

(Soupe Au Pistou)

Epicurious

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