Cabbage & White Bean Soup

From the blog For Love of the Table

2/3 c. Cannellini beans (about 4 oz.), soaked over-night (or "quick-soaked"), drained and rinsed

5 T. Olive oil

sprig of thyme

6 oz. smoked ham, rind removed and cut in a 1/2-inch dice (1 cup diced)

2 medium onions (10 to 12 oz.), halved, cored and thinly sliced

2 cloves garlic, peeled & chopped

1 medium Idaho Potato (about 12 oz.), peeled, quartered lengthwise and sliced cross-wise 1/4-inch thick

12 to 14 oz. wedge of green cabbage, core removed and cut cross-wise in 1/4-inch ribbons (if the wedge is very fat, halve it lengthwise before slicing)

1 quart chicken stock (or low-salt canned broth)

In a small saucepan, cover the beans with water by two inches. Bring to a gentle simmer. Skim and discard the foam that rises to the surface. Add a tablespoon of olive oil along with a sprig of thyme and cook until the beans are tender and soft, stirring occasionally and adding salt to taste when the beans are half cooked. Reserve the beans in their cooking liquid. (Beans may be prepared ahead—store in the refrigerator.)

In a heavy soup pot set over moderately high heat, warm 2 T. of the olive oil. Add the ham and sauté until golden brown in spots—2 to 3 minutes. Remove the ham to a plate.

Reduce the heat to medium and add the remaining 2 T. of olive oil. Add the onions and cook, stirring occasionally, until soft, tender, and slightly browned—about 12 to 15 minutes.

Add the garlic and continue to cook until fragrant—1 or 2 minutes. Add the potatoes and cabbage along with a generous pinch of salt (be careful, the ham is salty). Cook, stirring occasionally, for 2 or 3 minutes—the cabbage will start to wilt.

Pour in the stock. Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 20 minutes, or until the cabbage and potatoes are just tender. Add the beans (along with their cooking liquid) and ham. Return to a simmer and cook for another 5 to 10 minutes. Taste the soup and add more salt if necessary.

Makes 2 quarts soup.

As published on forloveofthetable.com