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


  • 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


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. 

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