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One recommended substitution. Instead of 6 cups of water, use vegetable stock or broth. The flavor will be much better!
1/4 cup extra virgin olive oil
1 cup chopped carrots
1/2 cup chopped onion
1/2 cup chopped celery
1 fennel bulb, trimmed and chopped
3 or 4 finely chopped garlic cloves
1 tablespoon tomato paste
Salt and fresh ground pepper
2 cups cooked dried beans, such as Italian Borlotti or use canned kidney beans, drained
Large handful green beans, blanched in salted boiling water 3 minutes; cut into 2-inch pieces
Small bunch dark leafy greens: spinach, chard or kale, washed
Grated Pecorino or Parmesan cheese, for serving
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1st Keep
 ComMaven
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