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
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
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.