- Makes: 8 Servings
- Ready In: 33 mins
- Prep Time: 15 mins
- Cook Time: 18-20 mins
As the first herbs of the summer begin to fill up our farmer’s markets and grocery store shelves, here’s a quick way to feature basil in a quick & seriously delicious vegetarian dish.
Makes roughly 8 servings
- Calories: 243
- Fat: 2g
- Protein: 14g
- Sodium: 687mg
- Carbohydrates: 47g
- Fiber: 19g
- Sugar: 13g
Nutritional Information (per serving)
- 1 T coconut oil (Substitution = 1 T extra virgin olive oil)
1 medium yellow onion, diced
1/2 medium bulb fennel, diced
1 T minced garlic (approx 3 large cloves)
1 t ground fennel seeds
1 1/2 cups cooked cannellini beans (Substitution = 1 can organic beans, rinsed & drained)
4 cups shredded green cabbage (approx 1/2 medium head)
2 1/2 cups vegetable broth
1 t sea salt
1/2 t fresh ground black pepper
1 pint cherry tomatoes, halved
2 T white wine vinegar
1/2 cup basil leaves, roughly chopped or torn
1 T chopped fresh parsley
1/4 cup shredded parmesan, for garnish (optional)
- In a large saute pan over medium heat, melt coconut oil, add onions and fennel and saute until onions begin to soften, 3-4 minutes.
- While onions are sauteing, separate 1/2 cup of the cannellini beans into a small bowl, crush with a fork into a puree and set aside.
- Add garlic and ground fennel to your cooking onions, saute until fragrant.
- Now add whole & mashed cannellini beans, cabbage, vegetable stock, sea salt & pepper. Bring to a boil, reduce to a simmer and simmer for 10 minutes, uncovered, until cabbage softens.
- Add cherry tomatoes and vinegar, simmer for another 2-3 minutes or until the tomatoes begin to soften.
- Taste to see if you need more sea salt or pepper.
- Turn off heat, fold in basil & parsley.
- Serve over cooked spaghetti squash or whole grain pasta noodles.
- Garnish with parmesan and enjoy!
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