Basque Cabbage, Bean and Vegetable Soup

By jeaklor

Ingredients

• 2 (15-oz.) cans white beans (such as cannellini, great Northern or navy), drained, rinsed, divided
• 2 teaspoons canola oil
• 1 cup sliced onion
• 1 cup diced carrots
• 1/2 cup diced celery
• 1/3 cup diced prosciutto, Bayonne or Black Forest ham (2 oz.)*
• 4 cups coarsely shredded green cabbage (1/2 medium head)
• 4 garlic cloves, minced
• 5 cups lower-sodium chicken broth
• 1 cup diced peeled red potatoes
• 1 teaspoon herbes de Provence**
• 1/2 teaspoon salt
• 3 slices artisan rye bread or whole wheat bread, lightly toasted, halved
• 1/2 cup shredded Gruyère cheese (2 oz.)

Details

Servings 1
Adapted from cookingclub.com

Preparation

Step 1

1. Using fork, mash 1 1/2 cups of the beans in medium bowl.

2. Heat oil in large pot or Dutch oven over medium-high heat until hot. Add onion, carrots, celery and prosciutto; cook 3 to 5 minutes or until softened, stirring often. Add cabbage and garlic; cook 2 to 3 minutes or until cabbage has wilted, stirring often. Add broth, potatoes, herbes de Provence, salt, mashed beans and remaining whole beans. Bring to a boil; skim and remove foam.

3. Reduce heat to medium-low; simmer, partially covered, 12 to 15 minutes or until cabbage and potatoes are tender. (

Soup can be made 3 days ahead; cover and refrigerate. If it becomes too thick, thin with additional broth or water when reheating.

4. Place a half slice of toasted bread in each soup bowl. Ladle soup over bread; sprinkle with cheese.

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