To prepare a cabbage soup with white beans and noodles, you'll need: 1 1/2 cups chopped white cabbage 1 cup diced red bell pepper 2 tablespoons chopped fresh thyme 1 tablespoon dried sage 1 teaspoon ground cumin 1 tsp. ground black pepper 1/2 cup chopped fennel seeds 1 chopped celery stalk 2 teaspoons dried oregano 1/4 cup kosher salt Instructions Preheat the oven to 425 degrees F. Cut the cabbage in half lengthwise and scoop out the seeds. Slice the white bean into 1/4-inch slices and add to the saucepan. Cook the beans until they're tender, about 10 minutes. Add the chopped onion and cook, stirring, until the onion is translucent, 3 to 5 minutes more. Stir in the tomatoes. Bring the soup to boil over medium-high heat. Reduce the heat to low, cover, and simmer, covered, for 1 to 2 hours. Remove the pot from the stove and allow the vegetables to cool to room temperature before serving.