Making Lush & Creamy Pasta e Fagioli with Fennel is easy when you follow these steps:

1. Prepare the Ingredients: Gather all your ingredients, ensuring they are chopped and ready to use.
2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, fennel, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are tender.
3. Add Garlic: Stir in the minced garlic and cook for another minute until fragrant.
4. Combine Beans and Tomatoes: Add the cannellini beans and diced tomatoes (with juice) to the pot. Stir to combine.
5. Pour in Broth: Add vegetable broth, Italian seasoning, salt, and pepper. Increase the heat to bring the mixture to a boil.
6. Cook the Pasta: Once boiling, add the small pasta to the pot. Cook according to the package instructions, usually around 8-10 minutes, until al dente.
7. Adjust Seasonings: Taste your dish and adjust the seasonings if needed. If you like a creamier texture, you can mash some of the beans against the side of the pot to thicken the broth.
8. Serve: Remove from heat and let it rest for a few minutes. Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese.
9. Enjoy: Serve warm, possibly with crusty bread to soak up the delicious broth!