Ingredients
3 tbsp. olive oil
1 medium yellow onion, chopped
2 medium carrots, sliced
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. ground fennel seeds (optional)
1 small (2-lb.) head green cabbage, chopped
4 garlic cloves, chopped
4 c. vegetable broth
2 15-oz. cans diced tomatoes, undrained
2 bay leaves
2 15-oz. cans white beans, drained and rinsed
Chopped parsley, for garnish
Directions
In a large Dutch oven, heat the olive oil over medium heat. Add the onion, carrot, salt, pepper, and fennel seeds, if using. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 7 minutes. Add the cabbage and the garlic to the pan and stir to combine. Cook, stirring occasionally, until the cabbage is slightly softened, about 5 minutes.
Add the broth, tomatoes, and bay leaves. Bring to a simmer; cover, and cook until the cabbage is tender, about 15 minutes. Stir in the white beans and simmer, uncovered, for 5 minutes. Remove the bay leaves.
Serve in soup bowls topped with parsley.
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