White Bean And Cabbage Soup Recipe
Ingredients
| 1 cup dried navy or pea beans, sorted and soaked overnight in water to cover, then drained | ||
| Ham hocks | 2 , smoked | |
| Water | 7 Cup (16 tbs) | |
| Parsley sprigs | 12 | |
| Dried thyme | 1 Teaspoon, crumbled | |
| 4 whole cloves, and 1 bay leaf, crumbled, tied in cheesecloth | ||
| 3 tablespoons olive or vegetable oil | ||
| Yellow onion | 1 Large, finely chopped | |
| 2 medium-size carrots or 2 small parsnips, peeled and sliced 1/4 inch thick | ||
| 1 medium-size stalk celery, sliced 1/4 inch thick | ||
| Garlic | 4 Clove (5gm), minced | |
| 1 large all-purpose potato or white turnip, peeled and cut into 1-inch cubes | ||
| Cabbage | 1/2 Small, shredded | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
ln a large saucepan over moderately high heat, bring the beans, ham hocks, water, and cheesecloth bag to a boil.
Cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, heat the oil for 1 minute in a 10-inch skillet over moderate heat.
Add the onion, carrots, celery, and garlic, and saute, stirring occasionally, until the onion is limp about 5 minutes.
Stir the sauteed vegetables, potato, cabbage, salt, and pepper into the saucepan, cover, and simmer until the beans and potato are tender about 20 minutes.
Discard the cheesecloth bag and adjust the salt and pepper to taste.
Ladle the soup into bowls and sprinkle with parsley.
Pass the Parmesan cheese if desired.
Cover, reduce the heat to low, and simmer for 20 minutes.
Meanwhile, heat the oil for 1 minute in a 10-inch skillet over moderate heat.
Add the onion, carrots, celery, and garlic, and saute, stirring occasionally, until the onion is limp about 5 minutes.
Stir the sauteed vegetables, potato, cabbage, salt, and pepper into the saucepan, cover, and simmer until the beans and potato are tender about 20 minutes.
Discard the cheesecloth bag and adjust the salt and pepper to taste.
Ladle the soup into bowls and sprinkle with parsley.
Pass the Parmesan cheese if desired.
Chef
