Fennel-Cabbage Soup With 'Nduja & White Beans
{"handle":"cabbage-soup-recipe-with-fennel-nduja-and-white-beans-from-rachael-ray","title":"Fennel-Cabbage Soup With 'Nduja & White Beans","seoTitle":"Fennel-Cabbage Soup With 'Nduja & White Beans | Rachael Ray","seoDescription":"Rach shares a one-pot fennel + cabbage soup recipe made with 'nduja + white beans that can be made for vegetarians too.","image":"https://images.ctfassets.net/vmuke7sdou62/1XyXOuejep8k6sd1P7Tz0x/07280acb59a49de2794d0666e6c6ccb1/15104-rr-recipe.jpeg","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
","preparation":"
Serves: 4
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.
","tags":"Rachael Ray Show, Soups and Stews, One-Pan Meals","publishDate":"2021-04-01T11:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/cabbage-soup-recipe-with-fennel-nduja-and-white-beans-from-rachael-ray"}
This recipe originally appeared on the Rachael Ray Show. Get the full recipe here: Fennel-Cabbage Soup With 'Nduja & White Beans
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
Directions
Serves: 4
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.