In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

[Q]: Put peas or beans in large bowl., Cover with 4 to 5 inches of water., Soak overnight., Drain the beans; run them under hot water until slightly whitened., Put in large soup pot; cover with 3 quarts cold water., Brown onions and garlic in a little butter. Add to beans., Tie parsley, thyme, bay leaves, carrots and lemon in cheesecloth., Add to beans., Add ham hock., Cook slowly for 3 hours., Remove flavorings in cheesecloth and discard., Remove ham hock and let cool., Remove 2 cups beans with a little liquid. Puree and return with 2 cups water., Cut ham into small pieces and return to soup., Season with pepper and salt., Reheat carefully. Serve with cornbread.
[A]: beans, water, onions, clove garlic, parsley, thyme, bay leaves, carrot, lemon, hock, pepper, salt, amount butter, water

[Q]: In seperate bowl place cherry tomatoes, spinach leaves, mozzarella cheese, and onion., Pour balsamic vinegar into bowl and add the garlic powder., Toss well to marinate., Then take toothpick and put one tomato slice then the mozzarella slice, then spinach leaf, followed by onion slice, then repeat one more time for that first toothpick.
[A]: tomatoes, fresh spinach, mozzarella cheese, white onion, balsamic vinegar, garlic, toothpicks

[Q]: Rinse and drain the arugula., Tear the leaves from the stems and discard the stems., Set leaves aside., Cut the tops off the fennel bulb., Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices., Set aside., Heat the oil in a large skillet., Add the scallions and saute until just tender., Stir in the garlic., Add the sliced fennel bulb and continue to saute until the fennel is tender., Add the tomato and cook for about 10 minutes., Season to taste with salt and pepper., Remove from heat., Bring a large pot of salted water to a boil., Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil., Drain the fettuccine., Reheat the sauce., Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top., Serve with Parmesan cheese on the side.
[A]:
arugula, fennel, extra-virgin olive oil, scallions, garlic, tomato, Salt, fresh fettuccine, Freshly ground Parmesan cheese