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Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist: Christine Keely
Active Time:15 minsTotal Time:4 hrs 15 minsServings:6Jump to Nutrition Facts
Active Time:15 minsTotal Time:4 hrs 15 minsServings:6
Active Time:15 mins
Active Time:
15 mins
Total Time:4 hrs 15 mins
Total Time:
4 hrs 15 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupsunsalted vegetable broth1 ½teaspoonssalt1(2 inch) pieceParmesan rind, plus shaved Parmesan for serving1smallbulb fennel½medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced2mediumzucchini, halved and cut into 1-inch pieces1cupfrozen shelled edamame1(15 ounce) canwhite beans, rinsed3tablespoonspestoGround black pepper to taste6teaspoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
8cupsunsalted vegetable broth
1 ½teaspoonssalt
1(2 inch) pieceParmesan rind, plus shaved Parmesan for serving
1smallbulb fennel
½medium head Savoy or napa cabbage (about 1 pound), cored and thinly sliced
2mediumzucchini, halved and cut into 1-inch pieces
1cupfrozen shelled edamame
1(15 ounce) canwhite beans, rinsed
3tablespoonspesto
Ground black pepper to taste
6teaspoonsextra-virgin olive oil
DirectionsCombine broth, salt and Parmesan rind in a 6-quart slow cooker.Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.Equipment6-quart slow cookerOriginally appeared: EatingWell.com, January 2023
Directions
Combine broth, salt and Parmesan rind in a 6-quart slow cooker.Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.Equipment6-quart slow cooker
Combine broth, salt and Parmesan rind in a 6-quart slow cooker.
Cut stalks and fronds off fennel bulb. Reserve the fronds for garnish. Reserve the stalks for another use or discard. Thinly slice the fennel bulb; add to the cooker along with cabbage, zucchini, edamame and white beans. Cover and cook on High for 4 hours.
Remove and discard the Parmesan rind. Ladle about 1/3 cup of the broth into a small cup and stir in pesto. Ladle the soup into 6 bowls. Drizzle with the thinned pesto. Grind pepper to taste over the top. Top each bowl with 1 teaspoon oil and the reserved fennel fronds. Sprinkle with shaved Parmesan, if desired.
Equipment
6-quart slow cooker
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)186Calories10gFat18gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
