Easy Napa Cabbage, Fennel, & White Bean Soup
December 19, 2022
taken from the Kitchen Website: https://www.thekitchn.com/recipe-the-easiest-most-delicious-cabbage-soup-254146
Ingredients
1 medium yellow onion, coarsely chopped
2 medium carrots, coarsely chopped (about 1 cup)
1 small fennel bulb, cored and coarsely chopped (about 1 cup)
3 cloves garlic, peeled and crushed
2 tablespoons olive oil, plus more for drizzling
Kosher salt
1/4 cup tomato paste
6 cups low-sodium vegetable or chicken broth
1 very small cabbage (about 1 pound), such as Savoy, cored and thinly shredded
2 pieces Parmesan cheese rind (optional)
2 (15-ounce) cans cannellini beans, drained but not rinsed
1 tablespoon fresh thyme leaves
1/4 cup thinly sliced fresh basil leaves
Freshly ground black pepper
Red pepper flakes
Directions
1Place the onion, carrots, fennel, and garlic in the bowl of a food processor fitted with the blade attachment and pulse until very finely chopped but not pureéd. (Alternatively, chop the vegetables as finely as possible with a knife.)
2Heat the oil in a Dutch oven or large soup pot over medium heat until shimmering. Stir in the onion mixture and a big pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. The vegetables will nearly melt into a sauce. Increase the heat to medium-high. Stir in the tomato paste and cook, stirring quickly and continuously, until the mixture begins to sizzle, about 1 minute.
3Stir in the broth and bring to a simmer. Stir in the cabbage and another big pinch of salt. Drop in the Parmesan rinds, if using. Simmer until the cabbage is very tender, stirring occaisonally, about 25 minutes. Retrieve the cheese rinds and either discard or nibble on them as a cook’s treat.
4Stir in the beans, thyme, and basil and simmer to warm through, about 5 minutes. Taste and season generously with salt, pepper, and pepper flakes as needed. Serve warm, drizzled with olive oil.
