3 tablespoons olive oil, plus more for serving
1/2 onion, sliced thin
3 cloves garlic, smashed
1 bulb fennel, chopped
1 bunch kale, chopped into bite sized pieces
2 leeks, chopped
1 large carrot, diced small
salt and freshly ground pepper
1 small napa cabbage, sliced thin
2 to 3 cups cooked Rancho Gordo Cassoulet beans with some broth
In a large pot, heat the olive over medium heat until shimmering, 2 to 3 minutes. Add the onion, garlic, fennel, kale, leeks, and carrot. Salt lightly and stir. Allow them to cook for about 10 minutes until they’re soft but not quite done. Add the cabbage and cook for another 5 minutes.
Add water to barely cover the mixture, about 5 or 6 cups, depending on the pot you’re using and the state of the vegetables. Bring to a boil over high heat and then reduce to a gentle simmer over medium to medium-low heat for 10 to 15 minutes until vegetables are cooked through.
Add the beans and adjust the salt. Add a generous amount of pepper and bring back to a simmer.
Ladle into large bowls and drizzle each serving with extra-virgin olive oil.