Thoroughly wash the 4 carrots, a small handful of fresh flat-leaf parsley, and 1 lemon (including the rind) under cool, running, drinkable water. Peel and dice the carrots. Chop the parsley and halve the lemon; set aside.
In a large heavy bottomed skillet, heat 3 tablespoons extra-virgin olive oil over medium heat. Add 1 teaspoon of coarsely ground fennel seeds then the carrots, sauté, stirring often, for 5 minutes, until carrots have softened slightly.
Mince 3 cloves of garlic. Add minced garlicand 1 tablespoon of tomato paste, cook for another 1-2 minutes.
Add one14-ounce can of cherry tomatoes with their juices, 1 cup of chicken broth, and 1 teaspoon of kosher salt. Simmer for 5 minutes, stirring occasionally, until the liquid has reduced by a third. This allows the carrots to cook more and for the flavors to intensify as the liquid reduces.
Drain and rinse two 14-ounce cans of cannellinibeans. Then add to the skillet, cover and cook for 8 minutes over low heat, stirring occasionally.
Turn off the heat and stir in the juice from one lemon halfand the chopped parsley. Serve warm or at room temperature. The flavors will deepen the longer the dish sits. Eat up Mama!