1. Prepare the fennel bulb. Cut in quarters and remove core. Trim stems. Chop and reserve 2 Tbsp. of fronds.

2. Heat oil in a large stockpot over medium heat. Add onion, garlic, fennel bulb, carrots, celery, and fennel seeds. Cook until onion is translucent, about 10 to 12 minutes

3. Add beans, broth, and tomatoes and bring to a low boil. Reduce heat to low, partially cover, and cook 45 minutes to 1 hour, until vegetables are very tender. (May be made in advance up to this point and kept in a sealed container, refrigerated, for up to 2 days.)

4. Add lemon juice, red onion, basil, and reserved fennel fronds; mix to combine. To serve, ladle into bowls. Sprinkle each bowl with Parmesan cheese and serve lemon wedges in a dish on the side, if desired.

Source: Hannaford fresh Magazine, November - December 2010