Ingredients:

• 1 small onion, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 3 garlic cloves, minced
• 1-2 tbsp tomato paste
• 1 tsp fennel pollen
• 1 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1 can blended cannellini beans
• 3 cans whole cannellini beans
• 1 can whole tomatoes, crushed
• 6-8 cups vegetable broth
• 1 bunch kale, chopped
• 1 small cabbage, shredded

Instructions:

1. Sauté onion, carrots, and celery in olive oil. Add garlic, tomato paste, and spices.
2. Stir in beans, tomatoes, and broth. Simmer for 30-40 minutes.
3. Add kale and cabbage, cook for another 10-15 minutes. Serve with Parmesan and EVOO.