Brown ground beef and garlic; drain and reserve ½ for Day 5. Place remaining browned ground beef in a soup pot. Add remaining ingredients and stir. Bring to a boil, reduce heat and simmer until vegetables are fork-tender. To thicken soup, mash some of the vegetables and beans. Set aside ½ of soup for Day 4. Serve with chopped chives and flat-leaf parsley.

Make-ahead note: if you have time today, make Three Bean Salad (Day 2)and marinate overnight.

Peel onion and slice as thinly as possible. Cut peel from orange, removing membrane as you go. Slice orange across segments and cut slices into ½” pieces. Slice fennel bulbs crosswise into thin slices. Discard core, but save fronds for Day 2. Slice olive flesh off pits. Place all ingredients into a small bowl and add olive oil, lemon juice, and salt. Stir.

Heat 1 Tbsp olive oil in large skillet and sauté onion until soft. Bring large pot of water to a boil; add onions, 1 ½ tsp salt, vinegar, and cabbage. Boil over high heat until cabbage is just wilted, 2-3 minutes; drain. Toss in a bowl with butter, oil, parsley, chives, 1 ½ tsp salt and pepper.