fennel bulbs, leafy tops removed and reserved
1 small onion
olive oil
1 28-oz can kidney beens, drained
2-3 cups cooked pasta
1 tsp lemon pepper

Thinly slice fennel bulbs and onion; saute in olive oil. Chop reserved fennel tops and add to cooked mixture with remaining ingredients. Serve chilled. Makes 4-6 servings.

source: Sharon Redinger, member of Dog Hollow Farm