Fennel adds sweet intrigue to this classic minestrone soup. Make the polenta dumplings the night before or, instead, serve with crusty Italian bread and Parmesan shavings.

8 oz. dried great Northern beans
Water
1 bay leaf
1/2 tsp. kosher salt
2 fennel bulbs
2 onions, chopped
2 Tbsp. olive oil
2 cloves garlic, minced
5 cups vegetable stock or broth
One 14 1/2-oz. can diced tomatoes
2 carrots, peeled and sliced
2 cups shredded green cabbage
4 oz. Haricots verts, or green and yellow wax beans, cut into 1-inch pieces
1/4 cup snipped fresh basil
1/2 tsp. kosher salt
Polenta Dumplings (recipe below)
Shaved Parmesan cheese (optional)

1. Rinse and drain Great Northern beans. In a large saucepan combine beans and 6 cups water. Cover; let stand overnight. (Or, bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Let stand, covered, for 1 hour.) Drain and rinse beans; drain again.

2. In saucepan combine the beans, 3 cups fresh water, bay leaf, and teaspoon kosher salt. Bring to boiling; reduce heat. Simmer, covered, for 2 hours; drain. Discard bay leaf.

3. Cut greens, stalks, any tough outer layers, and the cores from fennel bulbs and reserve. Slice bulbs; set aside. In a medium saucepan make a broth using reserved trimmings by covering with 3 cups water and cooking until soft. Strain out fennel, reserving liquid.

4. In a 6-quart Dutch oven sauté onions in olive oil until golden. Add garlic and cook a few minutes more. Add sliced fennel, vegetable stock, undrained tomatoes, and carrots. Bring to boiling; reduce heat. Cover and cook 1 1/2 hours. Add cabbage and haricots verts or green and yellow beans during last 30 minutes of cooking. Add drained Great Northern bean mixture, fennel broth, basil, and teaspoon salt to vegetables. Top with Polenta Dumplings. Heat through. Sprinkle with cheese, if desired. Makes 10 to 12 servings.

POLENTA DUMPLINGS: In a large saucepan combine 1 cup fine cornmeal, 3 cups chicken stock or broth, 1/4 cup grated Parmesan cheese, 1/4 cup whipping cream, and 1 teaspoon kosher salt. Cook, stirring with a whisk or wooden spoon, until thickened and bubbly. With a small scoop or two spoons, form into small balls and place on a greased pan. Cover and store in the refrigerator until ready to use.

MAKE-AHEAD TIPS: The Great Northern beans, fennel broth, and Polenta Dumplings, can all be made a day or two ahead. Refrigerate until ready to use.