Recipe of the week

“Humble cabbage and subtly sweet fennel star in this comforting, homey soup,” said Aaron Hutcherson in The Washington Post. The pair go into the pot together, and “slowly begin to melt into submission, mellowing and sweetening with time.” Then come beans for protein, tomatoes for a touch of acidity, and vegetable stock for the requisite liquid. “A dollop of sour cream during serving turns the broth lusciously rich.”

Cabbage, fennel, and white bean soup

2 tbsp extra-virgin olive oil • 1 small head cabbage (2 lbs), quartered, cored, and thinly sliced • 1 large fennel bulb (1 lb), quartered, cored, and thinly sliced, fronds reserved for garnish • 1 tsp dried thyme • ½ tsp fine salt, plus more to taste • ½ tsp freshly ground black pepper, plus more to taste • 2 (15.5-oz) cans no-salt-added or low-sodium white beans, such as cannellini or great northern, with their liquid • 1 (15-oz) can no-salt-added diced tomatoes • 3 cups no-salt-added or low-sodium vegetable stock or broth • sour cream, for serving (optional)

• In a Dutch oven or large pot over mediumhigh heat, heat oil until shimmering. Add cabbage, fennel, thyme, salt, and pepper. Cook, stirring occasionally, until cabbage and fennel have softened and reduced by about half in volume, about 10 minutes. • Add beans, tomatoes, and vegetable stock or broth and bring to a simmer. Cook uncovered until soup has reduced slightly and flavors have had a chance to meld, 10 to 15 minutes. Taste, and season with more salt and pepper, as desired. Ladle into bowls; top with a dollop of sour cream, if using, and fennel fronds. Serves 6 to 8.