Ingredients

Vegetables & Broth

• 2 scallions, sliced
• 2 medium tomatoes, diced
• 4 cups chicken broth
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup frozen green peas
• 1 small fennel bulb, thinly shaved

Greens & Vegetables (cook separately)

• 1 pound broccoli florets
• 1 small head cauliflower, cut into florets
• 1 head escarole, chopped
• 1 head endive, chopped
• 1 head romaine lettuce, chopped

Beans

• 1 cup canned fava beans, drained
• 1 cup canned chickpeas, drained
• 1 cup cannellini beans, drained
• 1 (24-oz) jar great northern beans, drained (about 2½ cups)

Pasta & Finish

• 1 pound linguine pasta
• 1 cup Italian breadcrumbs, toasted
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon black pepper (or to taste)

Instructions

1. Prepare the base

In a large soup pot, bring the chicken broth to a gentle simmer.
Add: scallions, tomatoes, asparagus, peas and fennel. Simmer for 8–10 minutes, until the vegetables begin to soften.

2. Cook the greens separately

While the broth cooks, bring a second pot of salted water to a boil.

Cook each of the following vegetables briefly and separately (this keeps their color and texture):

• broccoli – 3 minutes
• cauliflower – 4 minutes
• escarole – 2 minutes
• endive – 2 minutes
• romaine – 1 minute

Drain and set aside.

3. Add the beans

Stir the following into the simmering broth: fava beans, chickpeas, cannellini beans, great northern beans. Simmer for 5–7 minutes.

4. Combine the vegetables

Add the cooked broccoli, cauliflower, and greens to the pot.
Season with salt and pepper and simmer for another 5 minutes to blend flavors.

5. Cook the pasta

In a separate pot, cook linguine in salted boiling water according to package directions until al dente. Drain.

6. Assemble the dish

Add the cooked pasta to the vegetable and bean mixture and toss gently.

7. Finish with breadcrumbs

Toast the Italian breadcrumbs in a dry skillet over medium heat until golden.

Serve the pasta in bowls and sprinkle toasted breadcrumbs on top for crunch.

Optional additions:

• Drizzle of extra virgin olive oil
• Grated Parmesan cheese
• Fresh parsley