Soup is often on my weekly meal menu. They’re comforting to make and comforting to eat and I can pack/hide tons of vegetables in them, an overall win-win in my book. This particular one has been on rotation for a few weeks and it’s finally perfect in my opinion. I love the mix of flavors and textures that the cabbage, fennel, and thyme bring to this recipe. A family favorite that takes almost no time to prep and is packed with flavors and healthy ingredients.
SHOP THE POST
Prep time: 15 minutes
Cook time: 30 minutes
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 medium fennel bulb, sliced
- 4 garlic cloves, minced
- 4 medium carrots, chopped
- 2 cups chopped savoy cabbage
- 6 sprigs of thyme
- 6 cups chicken broth (vegetable works as well)
- 1 can cooked cannellini beans drained and rinsed
- 2 cups chopped spinach
- 1/2 cup chopped Italian parsley
- Juice of 1 lemon
- Salt & pepper
In a large pot, heat olive oil over medium heat. Add the onion and a few pinches of salt and pepper. Cook until the onion is translucent, about 5 minutes. Add the fennel, garlic, carrots, cabbage, and thyme. Cook until the vegetable begins to soften, about 10 minutes. Add the broth and cannellini beans. Bring to a boil and reduce to heat to simmer until all the vegetables are tender about 10 minutes. Add the spinach and Italian parsley and let simmer for another 5 minutes. Add the lemon juice. Adjust the seasoning with salt and pepper. Serve & enjoy.
Give it a try this week and let me know how you like it!
Enjoy, Mel – XO –