Cabbage, Fennel and White Bean Soup

Active time: 30 minutes

Total time: 40 minutes

Serves 6-8 (makes about 10 cups)

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 note: Refrigerate for up to 4 days, or freeze for up to 3 months.

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)

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.

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.

Nutritional Facts per serving (11⁄4 cups), based on 8 | Calories: 204: Fat: 5 g; Saturated Fat: 1 g; Carbohydrates: 34 g; Sodium: 279 mg; Cholesterol: 0 mg; Protein: 8 g; Fiber: 10 g; Sugar: 11 g