Cabbage, Fennel and White Bean Soup
Humble cabbage and subtly sweet fennel star in this comforting, homey soup with white beans and diced tomatoes. If you’re wary of fennel’s characteristic mild anise flavor, note that it mellows out even more when cooked. A dollop of sour cream during serving turns the broth lusciously rich.
Storage: Refrigerate for up to 4 days.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small cabbage (2 pounds), quartered, cored and thinly sliced
- 1 large fennel bulb (1 pound), quartered, cored and thinly sliced, fronds reserved for garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon fine salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Two (15.5-ounce) cans no-salt-added or low-sodium white beans, such as cannellini or great northern, with their liquid
- One (15-ounce) can no-salt-added diced tomatoes
- 3 cups no-salt-added or low-sodium vegetable stock or broth
- Sour cream, for serving (optional)
Directions
Step 1
In a Dutch oven or large pot over medium-high heat, heat the oil until shimmering. Add the cabbage, fennel, thyme, salt and pepper and cook, stirring occasionally, until the cabbage and fennel have softened and reduced by about half in volume, about 10 minutes.
Step 2
Add the beans, tomatoes, and vegetable stock or broth and bring to a simmer. Cook uncovered until the soup has reduced slightly and the flavors have a chance to meld, 10 to 15 minutes. Taste, and season with more salt or pepper, as desired. Ladle into bowls; top with a dollop of sour cream, if using, and fennel fronds. Serve hot.
Substitutions
No sour cream? >> use plain yogurt, Greek yogurt or crème fraîche instead.
