A treat made with the leftover vegetables in our refrigerator. I always thought caraway seeds and cabbage where meant to be together. The fennel in the soup accentuates this.
Russian Kale, Fennel, and Garbanzo Soup
1/4 cup olive oil
1/2 fennel bulb, sliced
1/2 red pepper, chopped
1 large leek, finely sliced
1 bunch Russian kale, thinly sliced
3 cups shredded Savoy cabbage
1 tablespoon caraway seeds
1 14 oz. can garbanzo beans (or 2 cans, if you like more beans)
1 potato, peeled and diced
6 cups vegetable broth
1/2 cup chopped Italian parsley
Heat olive oil in a stock pot. Add fennel, red pepper, and leeks and saute until fennel starts to be translucent. Add potato and caraway seeds and cook until potato turns slightly translucent around the edges. Add kale and cabbage, and cook until cabbage begins to tunr translucent. Add parsley and veggie broth. Bring to a boil and simmer for 30 minutes.