- 6
Ingredients
- 4 ounces dried cannellini or Great Northern beans
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 1/2 cups thinly sliced leek (about 1 large)
- 4 garlic cloves, chopped
- 4 cups no-salt-added chicken stock
- 1/2 teaspoon dried herbes de Provence
- 1 cross-cut smoked ham hock (about 8 ounces)
- 1 bay leaf
- 6 ounces red potatoes, cubed
- 6 ounces turnip, cubed
- 1 large carrot, cubed
- 4 cups thinly sliced Savoy cabbage
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 (1-ounce) slices country bread, toasted
- 1 garlic clove, halved
- 1 tablespoon butter, softened
Preparation
Step 1
1. Sort and wash beans. Place in a large Dutch oven. Cover with water to 2 inches above beans. Cover and let stand for 8 hours or overnight. Drain.
2. Heat oil in a large Dutch oven over medium heat; swirl to coat. Add onion. Cover and cook 8 minutes or until tender, stirring occasionally. Add leek and chopped garlic; cook 2 minutes, stirring occasionally. Add soaked beans, stock, herbes de Provence, ham hocks, and bay leaf. Bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are just tender. Remove ham hock; cool slightly. Pick meat from bones; reserve meat. Discard bones and fat.
3. Add potatoes, turnip, and carrot to pan; cook 10 minutes or until tender. Stir in cabbage; simmer 4 minutes. Stir in parsley, thyme, vinegar, salt, and black pepper.
4. Rub toast slices with cut sides of garlic clove; spread evenly with butter. Serve toast with soup.