Cabbage and White Bean Soup

Name: Cabbage and White Bean Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 6 inches 12 -thick) slices from a baguette; 454 grams cabbage, cored and cut into 1/2-inch pieces (6 cups); 198 grams cup dried white beans such as Great Northern, navy, or cannellini , picked over and rinsed; 2 garlic cloves, finely chopped; 1 medium onion, peeled and left whole; 6 fresh parsley sprigs; 1 kilograms smoked ham hocks; 1 fresh thyme sprig; 1 Turkish or 1/2 California bay leaf; 59 milliliters 1/2 stick unsalted butter, softened; 3 quarts water; 454 grams yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)

Cabbage and White Bean Soup might be just the main course you are searching for. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 972 calories, 69g of protein, and 62g of fat each. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up parsley sprigs, thyme sprig, onion, and a few other things to make it today. To use up the baguette you could follow this main course with the Baguette and Butter Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below).

Ingredients you will need

Beans

Water

Drain in a colander.

Equipment you will use

Colander

Stick clove into onion. Bring ham hocks and 3 quarts water to a boil in a wide 6- to 7-quart heavy pot, skimming off any froth, then reduce heat and simmer, covered, 1 hour.

Ingredients you will need

Ham Hock

Clove

Onion

Water

Equipment you will use

Pot

Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.

Ingredients you will need

Bay Leaves

Parsley

Garlic

Beans

Onion

Thyme

When beans are almost done, peel potatoes and cut into 1-inch pieces.

Ingredients you will need

Potato

Beans

Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.

Ingredients you will need

Vegetable

Potato

Cabbage

Beans

Remove ham hocks. When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces. Stir into soup with salt and pepper to taste. Discard bay leaf and onion.

Ingredients you will need

Salt And Pepper

Ham Hock

Bay Leaves

Onion

Meat

Soup

Spread butter on both sides of bread, then toast in a 12-inch heavy skillet over moderate heat, turning over once, until golden, about 2 minutes total.

Ingredients you will need

Butter

Spread

Bread

Toast

Equipment you will use

Frying Pan

Serve soup with toasts.

Ingredients you will need

Soup

• Beans can be soaked up to 12 hours, chilled. • To quick-soak beans: Cover beans with cold water by 2 inches in a 5- to 6-quart pot and bring to a boil, uncovered. Boil beans, uncovered, 2 minutes, then remove from heat and let stand, uncovered, 1 hour. • Soup improves in flavor if made 1 day ahead, cooled completely, uncovered, then chilled, covered.

Ingredients you will need

Beans

Water

Soup

Equipment you will use

Pot

Remove any solidified fat and reheat, thinning with water if necessary.

Ingredients you will need

Water