This cabbage, fennel and bean soup is a lesson in seasoning to taste

Once the cabbage and fennel are prepped, the pair go into a pot with a bit of dried thyme, salt and pepper and slowly begin to melt into submission, mellowing and sweetening with time.

Then come the beans for earthiness and protein (there’s no need to drain and rinse them, by the way),

Tomatoes for a touch of acidity and umami, and vegetable stock for the requisite liquid.

At the end of just about every stovetop recipe is a key directive that seems to elude some: Taste, and season with more salt and pepper, as desired.

Also known as seasoning to taste, this instruction is paramount in recipes, because everyone’s taste buds are different.

What’s delicious to one person may be bland to another, and often most critical to this perception is salt.