• 1 cup chopped carrots
• 1 cup sliced fennel, fronds reserved for garnish
• ½ cup chopped onion
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons minced garlic
• ½ teaspoon ground coriander
• ½ teaspoon salt
• 6 cups low-sodium vegetable broth
• 1 (15 ounce) can no-salt-added diced tomatoes with basil, garlic and oregano
• 1 small head green cabbage (1 1/2 lbs.), chopped
• 1 (15 ounce) can unsalted cannellini beans, rinsed
• 2 teaspoons sugar
• 1 teaspoon chopped fresh oregano
• Lemon zest for garnish

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Step 1

• Heat oil in a large heavy pot over medium-high heat. Add carrots, fennel and onion; cook, stirring occasionally, until starting to soften, about 5 minutes. Add garlic, coriander and salt; cook, stirring constantly, until fragrant, about 1 minute. Add broth and tomatoes; bring to a boil. Add cabbage; reduce heat to medium. Cook, stirring occasionally, until the cabbage is tender, 20 to 25 minutes.

Step 2

• Stir in beans, sugar and oregano; cook until the beans are heated through, about 3 minutes. Sprinkle with lemon zest and reserved fennel fronds, if desired; serve immediately.

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