Serves 10-12 / Packed full of vegetables, this superhearty soup gets a delicious boost from fresh fennel. Prep tip: Stores well in the fridge for easy reheating. If you use a slow cooker, toss everything together except the cabbage, kale, beans, and tomatoes; add those during the last 30-45 minutes of cooking. Serving tip: Serve with rustic bread and hot cranberry-grape juice laced with nutmeg.

1 20-ounce package precooked, all-natural Italian chicken or turkey sausage, sliced diagonally

1 cup chopped red onion

1 stalk celery with leaves, sliced

2 cloves garlic, minced

5 cups low-sodium stock or broth (chicken, beef, or a mixture)

1½ cups peeled, cubed potatoes (about 2 small potatoes)

1 cup peeled, chopped carrots

1 small fennel bulb, chopped (about 7 ounces)

½ teaspoon dried fennel seed

2 teaspoons Italian seasoning

4 cups thinly sliced green cabbage

3 cups thinly sliced kale leaves, tough center stems removed

1 15-ounce can cannellini beans, rinsed and drained

1 14.5-ounce can diced tomatoes in juice

½ cup freshly grated Parmesan cheese, for garnish

¼ cup sliced fresh basil leaves (optional)

Brown sausage in a Dutch oven or large saucepan for 5 minutes. Add onion, celery, and garlic and sauté for 5 minutes more. Drain any fat from pot. Add stock or broth, potatoes, carrots, fennel, fennel seed, Italian seasoning, and salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes or until vegetables are nearly tender.

Stir in cabbage, kale, beans, and tomatoes. Return to a boil, reduce heat, and simmer 10-15 minutes more. Ladle into bowls and serve with grated Parmesan cheese and fresh basil, if using.

PER SERVING: 293 cal, 53% fat cal, 18g fat, 6g sat fat, 46mg chol, 15g protein, 21g carb, 5g fiber, 603mg sodium

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