Binigay na oras para makapag ayos: 10 minuto
Oras ng pagluluto: 30 minuto
Kabuuang Oras: 40 minuto
Mga sangkap
- 2 Tbsp olive oil
- 1 small green cabbage, quartered, cored and thinly sliced
- 1 large fennel bulb, quartered, cored and thinly sliced (reserve fronds for garnish)
- 1 tsp dried thyme
- 1/2 tsp salt, to taste
- 1/2 tsp black pepper, to taste
- 2-15.5 oz cans white beans with the liquid (cannellini or great northern)
- 1-15 oz can diced tomatoes with the liquid
- 3 cups vegetable stock or broth
- Sour cream, yogurt, or crème fraiche (optional)
This cozy Cabbage, Fennel, and White Bean Soup is a hearty, nourishing dish full of flavor. Simmered with tomatoes, vegetable broth, and thyme, it’s the perfect comfort food. Top with sour cream or yogurt and garnish with fennel fronds for extra richness.
How to Make Cabbage, Fennel, and White Bean Soup
- 1. Heat oil in a large pot over medium-high heat. Add cabbage, fennel, thyme, salt and pepper and cook, stirring occasionally, until vegetables have softened and reduced by half in volume, about 10 minutes.
- 2. Add beans, tomatoes, and vegetable stock or broth and bring to a simmer. Continue to cook uncovered until soup has reduced slightly and the flavors deepen, about 10-15 minutes. Taste and season with more salt or pepper, if needed. Serve hot with a dollop of sour cream, yogurt, or crème fraiche (if using) and garnish with fennel fronds.