white bean and fennel soup

Ingredients

• 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