A prime example is this humble, comforting soup of cabbage, fennel, tomatoes and white beans. The star is an entire (small) head of cabbage — one of my favorite vegetables. My first instinct was to ...

until the cabbage and fennel have softened and reduced by about half in volume, about 10 minutes. Add the beans, tomatoes, and vegetable stock or broth and bring to a simmer. Cook uncovered until the ...

The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and ...

An aromatic and pretty seafood and fennel stew is elegant enough to serve to guests. Fennel, in peak season in October, is often paired with seafood. Raw in salads, fennel has a licorice flavor ...

Toss in the tomatoes, peppers, beans and bread. Leave for half an hour then mix in the basil and serve. Quarter the fennel and remove the core. Slice thinly. Fry in the cooking oil with the onion ...