Fennel-Cabbage Soup With 'Nduja & White Beans
Rachael Ray

Fennel-Cabbage Soup With 'Nduja & White Beans

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  • 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.

Tags:One-Pan Meals, Rachael Ray Show, redirect, Soups and Stews