Ham and Bean Soup with Cabbage
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.