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This nourishing soup makes a simple yet satisfying rustic meal. The vegetables for the base in this recipe are carrots, onions and fennel but celery, kohl rabi or leeks would work as suitable alternitives, depending on what you have in your veg bag. Serve with some crusty bread.
1 medium yellow onion, diced
2 medium carrots, coarsely chopped (about 1 cup)
1/2 small fennel bulb, cored and coarsely chopped (about 1 cup)
2 cloves garlic, peeled and finely chopped
1 tablespoon olive oil, plus more for drizzling
2 Tbsp tomato paste
1 litre vegetable stock or boullion
half a cabbage, such as Savoy or January King, cored and thinly shredded (should make about 4 cups once shredded)
1 can (400g) cannellini beans, drained
A sprig of fresh thyme
Freshly ground black pepper
Red pepper flakes
Place the onion, carrots, fennel, and garlic in the bowl of a food processor fitted with the blade attachment and pulse until very finely chopped but not pureéd. (Alternatively, chop the vegetables as finely as possible with a knife.)
Heat the oil in a large saucepan over medium heat. Add the chopped vegetables (except the cabbage) with a pinch of salt. Cook, stirring occasionally, until very soft, about 10 minutes. Be careful not to let them brown. Once the vegetables are really soft and starting to break down, increase the heat to medium-high and add the tomato paste and cook, stirring quickly and continuously, until the mixture begins to sizzle, about 1 minute.
Stir in the stock and bring to a simmer. Stir in the cabbage and another pinch of salt. Simmer until the cabbage is very tender, about 25 minutes.
Stir in the beans and thyme and simmer to warm through, about 5 minutes. Taste and season generously with salt, pepper, and pepper flakes as needed. Serve warm, drizzled with olive oil.