Ham and Bean Soup with Cabbage

Ham and Bean Soup with Cabbage

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Soup
Servings 6

Ingredients
  

  • 3 Cans of great northern or cannellini
  • 6 cups of stalk or water if you use leftover ham hock
  • ½ cup heavy cream
  • 2 tbsp flour or corn starch
  • 1 onion diced
  • 2 carrots diced
  • 3 celery stalks diced
  • 4 cups of diced ham
  • 5 fresh parsley sprigs
  • 1 bay leaf
  • 4 garlic cloves finely chopped
  • 2 tbsp olive oil
  • ½ cabbage cored and cut into pieces (6 cups)
  • Parsley and parmesan cheese to garnish.

Instructions
 

  • Put the olive oil in a pot and over medium-high heat. Add the carrots, celery, and onions. Sauté until the onions are translucent. Add the beans and cabbage and mix everything together well.
  • Add the herbs, garlic, bay leaf, a pinch of salt and black pepper. Mix well for 1-2 minutes. 

Add the water or stock and bring to a boil. Add the cabbage. When the cabbage leaves have wilted a bit reduce heat and let simmer for about 10-15 minutes.

  • Meantime mix the cream and flour together in a separate dish. Whisk well together so there are no lumps. Slowly whisk the mixture into the ham soup. 
  • Remove the herb branch and bay leaf and serve hot with a sprinkle of finishing olive oil, chopped parsley and grated parmigiano reggiano.