Ingredients:

1-2 fennel bulbs, leafy tops removed and reserved
1 small onion
olive oil
1 can (28 ounces) kidney beans, drained
2-3 cups cooked pasta
1 teaspoon lemon pepper

Directions:

Thinly slice fennel bulbs and onion; sauté in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled.

Serves: 4-6

Source: From Asparagus to Zucchini, 3rd Edition