Tuscan Veggie Soup W/Whitebean & Fennel

whole head of garlic

sq 3 cups veggie broth

1 Tbs. olive oil

* 1 cup chopped red onion

* 1 cup diced red pepper

* 1 cup diced fennel

* 1 cup diced zucchini

* 1 tsp. dried oregano

X 2 cups hot cooked ditalini.

sq 1 cup diced tomato

sq 1 15 oz. can northern or navy bean.

sq 1 thyme sprig

sq 1 rosemary sprig

X 1 cup spinach or chopped escarole

salt + pepper

Remove papery skin from garlic. Wrap in foil and bake 350-degrees 1 hr. Cool 10 minutes, Separate cloves, squeeze to extract pulp, discard skins. Combine the garlic pulp and broth in med. saucepan, bring to a boil, reduce heat and simmer 5 min. Set aside. Heat olive oil in a pot, add * sauté 2 min. Add sq. bring to a boil, reduce heat and simmer 5 min. till veggies are tender. Add X and simmer 5 min. more. Discard thyme and rosemary. Salt & pepper to taste.