White Bean And Cabbage Soup Recipe
I have to admit this recipe of White Bean And Cabbage Soup is on my favorite list. Treat your near and dear ones with this amazing White Bean And Cabbage Soup as an Appetizer . Made with Beans, White Bean And Cabbage Soup is a mouth-watering dish. You must try this recipe.
Ingredients
1 cup dried navy or pea beans, sorted and soaked overnight in water to cover, then drained
2 smoked ham hocks
7 cups water
12 sprigs parsley
1 teaspoon dried thyme, crumbled,
4 whole cloves, and 1 bay leaf, crumbled, tied in cheesecloth
3 tablespoons olive or vegetable oil
1 large yellow onion, 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
4 cloves garlic, minced
1 large all-purpose potato or white turnip, peeled and cut into 1-inch cubes
1/2 small head cabbage, shredded
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup minced parsley
1/4 cup grated Parmesan cheese (optional)
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.
