Cabbage and White Bean Soup Recipe

Name: Cabbage and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed; 1 whole clove; 1 medium onion, peeled and left whole; 2 1/2 lb smoked ham hocks; 3 qt water; 6 fresh parsley sprigs; 1 Turkish or 1/2 California bay leaf; 1 fresh thyme sprig; 2 garlic cloves, finely chopped; 1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium); 1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups); 1/2 stick (1/4 cup) unsalted butter, softened; 12 (1/2-inch-thick) slices from a baguette

Servings: persons

1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed
1 whole clove
1 medium onion, peeled and left whole
2 1/2 lb smoked ham hocks
3 qt water
6 fresh parsley sprigs
1 Turkish or 1/2 California bay leaf
1 fresh thyme sprig
2 garlic cloves, finely chopped
1 lb yellow-fleshed potatoes such as Yukon Gold (3 to 4 medium)
1 lb cabbage, cored and cut into 1/2-inch pieces (6 cups)
1/2 stick (1/4 cup) unsalted butter, softened
12 (1/2-inch-thick) slices from a baguette

1
Soak beans in cold water to cover by 2 inches at room temperature at least 8 hours, or quick-soak (see cooks' note, below).
2
Drain in a colander.
3
Stick clove into onion.
4
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.
5
Add beans, onion, parsley, bay leaf, thyme, and garlic and simmer, uncovered, stirring occasionally, until beans are almost tender, 40 to 50 minutes.
6
When beans are almost done, peel potatoes and cut into 1-inch pieces.
7
Add potatoes and cabbage to beans, then simmer, uncovered, until vegetables are very tender, 20 to 25 minutes.
8
Remove ham hocks.
9
When ham hocks are cool enough to handle, discard skin and bones, then cut meat into bite-size pieces.
10
Stir into soup with salt and pepper to taste.
11
Discard bay leaf and onion.
12
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.
13
Serve soup with toasts.

896

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup dried white beans such as Great Northern, navy, or cannellini (7 oz), picked over and rinsed, 1 whole clove, 1 medium onion, peeled and left whole, 2 1/2 lb smoked ham hocks, and more.

Yes, Cabbage and White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cabbage and White Bean Soup

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