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4 meaty smoked ham hocks (about 3 1/2 pounds)
1/2 pound dried cannellini or borlotti beans (1 1/4 cups), picked over and rinsed
3 quarts water
2 medium red-skinned potatoes, peeled and cut into 1-inch pieces
1 large leek, white and pale green parts only, cut into 1-inch pieces
1 large celery rib, cut into 1/2-inch pieces
1 large carrot, cut into 1/2-inch pieces
1 large parsnip, cut into 1/2-inch pieces
1/2 pound Savoy cabbage, cut into 2-inch pieces
Salt and freshly ground black pepper
Eight 1/4-inch-thick slices of peasant bread, lightly toasted
2 cups shredded Gruyère or Comté cheese
In a large pot, combine the smoked ham hocks with the cannellini beans and water and bring to a boil. Cover and simmer over low heat for 1 hour. Add the potatoes, leek, celery, carrot, parsnip, cabbage and 1/2 teaspoon of salt. Cover the stew and simmer over low heat for 1 hour.
Transfer the ham hocks to a plate. Simmer the stew uncovered over moderate heat until thickened and the beans and vegeta- bles are very tender, about 45 minutes.
Meanwhile, discard the skin and bones from the hocks and cut the meat into bite-size pieces. Add the meat to the stew as it simmers. Season the stew with pepper.
Preheat the broiler. Ladle the hot stew into 8 heatproof soup bowls and place the bowls on a large cookie sheet. Cover each bowl with a toast and spread the cheese on top. Broil 4 inches from the heat, rotating the bowls as necessary, until the cheese is lightly browned, about 3 minutes. Serve right away.