Pasta e Fagioli (Pasta and Bean Soup)

Cut off and reserve 2 tablespoons feathery fennel fronds for garnish. Chop enough fennel bulb to yield 1 cup. Heat oil in a large saucepan over medium heat. Add chopped fennel; cook 4 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Add broth and pasta; then bring to a boil over high heat. Reduce heat and simmer uncovered 5 minutes. Stir in vegetable juice, diced tomatoes, beans, peas, and if desired, pepper flakes. Return to a simmer; cook 10 minutes or until pasta and fennel are tender, stirring occasionally. Ladle into shallow bowls; top with fennel fronds and feta cheese.SubstitutionsChicken broth may replace the vegetable broth. Cannellini or great northern beans may replace the navy beans, and goat cheese may replace the feta cheese. TipsThe soup will keep covered and chilled up to 4 days. Add additional broth if soup becomes too thick upon refrigeration.