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Rach shares a one-pot cabbage soup recipe made with fennel, 'nduja and white beans that can be made for vegetarians too. Serve with her Garlic Bread for mopping up all the leftovers.
"This recipe uses up the center of a large white cabbage that I boiled for stuffed cabbage rolls in tomato sauce. If you are not using up a leftover, substitute a small, 1 pound cored Savoy cabbage, which is quick-cooking and light in weight. For a vegetarian version, use 1 tablespoon Calabrian chili paste instead of the 'nduja and use vegetable broth or stock instead of the chicken bone broth or stock." –Rach
Ingredients
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 bulb fennel, quartered, cored and very thinly sliced
- 2 medium onions, quartered, cored and thinly sliced
- 2 thin or medium carrots, very thinly sliced on bias
- 2 thin or medium parsnips, very thinly sliced on bias (optional)
- 2 ribs celery with leafy tops, thinly sliced (optional)
- 4 cloves garlic, thinly sliced
- Zest and juice of 1 lemon
- 2 tablespoons chopped thyme
- Salt
- 3 ounces ‘nduja
- 1 pound white cabbage, chopped or shredded
- 1 bunch flat kale/lacinato, stemmed and chopped or shredded
- 2 15-ounce cans cannellini beans
- 2 quarts chicken bone broth or stock
- Garlic Bread, for serving
Yield
Serves: 4
Preparation
Heat a soup pot or large Dutch oven over medium to medium-high heat with EVOO, 2 turns of the pan, add fennel, onions, carrots, parsnips, celery, garlic, zest of 1 lemon, thyme and salt, cover pot and sweat 5 to 6 minutes to soften, make a well at center and add ‘nduja and melt it, add in cabbage and kale and wilt and coat in ‘nduja, add 1 can of beans and broth and keep soup at simmer. Pulse the second can of beans in a food processor, or mash by hand using a potato masher, and stir into soup, then continue to simmer until ready to serve. Add lemon juice just before serving with Garlic Bread.