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Toast the fennel seeds in a dry pan over a medium heat for about 2 minutes until fragrant and starting to turn golden.
Heat 2 tablespoons of olive in a pan over a medium heat. Add the fennel and cook for 3-4 minutes until starting to soften, then add the courgettes. Season with salt, plus an extra splash of oil if needed, and stir to combine. Cook everything over a medium heat for 8-10 minutes until the veg softens and turns a little jammy.
Add the garlic and chilli flakes and cook for one minute until fragrant.
Tip in the beans with their bean stock. Fill the empty jar with ⅓ water, give it a shake and add that to the pan too - this will help to create that creamy, brothy consistency.
Crank the heat up to high and add a splash of white wine/white wine vinegar. Bubble away for a minute or so until it reduces slightly. Reduce the heat to low and cook for 2–3 minutes. Stir through basil leaves until just wilted and season with a good crack of black pepper.
Spoon into bowls with an extra drizzle of olive oil, black pepper and a squeeze of lemon for freshness. Dunk with crusty bread.