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1 bag (16 oz) cannellini beans
1 fennel bulb (about 1 1/2 lbs), trimmed, quartered, cored and sliced
1 medium onion, chopped
2 cloves garlic, sliced
1 teaspoon Italian seasoning
6 cups vegetable stock
1 head escarole, cored, rinsed and chopped
1 can (14.5 oz) diced tomatoes, drained
1 cup mini pasta, such as farfellini
1 teaspoon salt
Grated Parmesan and freshly ground black pepper
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