INGREDIENTS
2 tbsp
olive oil
1 cup
carrots
1 cup
fennel
1/2 cup
onion
2 tsp
garlic
1/2 tsp
ground coriander
1/2 tsp
salt
6 cups
vegetable broth
15 oz
canned tomatoes
1 1/2 lbs
cabbage
15 oz
cannellini beans
2 tsp
sugar
1 tsp
oregano
1 serving
lemon zest