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Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 small fennel bulb, sliced
  • 1 lb (450 g) white cabbage, roughly sliced
  • 2 large garlic cloves, crushed
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 2 cans (14 oz / 400 g) cannellini beans, drained and rinsed
  • 6 cups (1.5 liters) vegetable stock
  • Juice of ½ lemon
  • 6 to 8 fresh basil leaves
  • Salt and freshly ground black pepper to taste
Steps
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