Despite its humble name, this is one of the tastiest soups for a cold winter evening dinner. It’s also a very versatile recipe – replace the chicken stock with vegetable stock and leave out the ham hocks and you have a vegetarian version. Or, add cooked sliced sausages or pasta for a hearty main course meal.
INGREDIENTS:
1 tablespoons butter
2 tablespoons olive oil
1 large onion, coarsely chopped
3 garlic cloves, finely chopped
2 celery stalks, diced
1 1/2 lbs. green cabbage, chopped
6 cups chicken stock or broth
1 28 oz. can plum tomatoes, diced and undrained
1 smoked ham hock or ham bone
1 bunch fresh basil, chopped (or 1/2 cup pesto sauce)
2 cans cannellini (white kidney) beans, drained
Salt and pepper
Parmesan croutons (see below)
Grated parmesan cheese (optional)
METHOD:
Melt butter and olive oil in a large stock pan over medium heat. Add onions, garlic, and celery. Sauté for five minutes, stirring frequently.
Add cabbage and cook for five minutes, stirring frequently.
Add stock, tomatoes (and juice), ham hock, salt, and pepper, and bring to a boil. Simmer for about one hour, stirring occasionally.
Discard ham hock bones, reserving meat. Chop meat and add beans and meat to the soup.
When ready to serve, top each serving with a crouton. Garnish with a sprinkle of freshly grated Parmesan cheese, if desired.
YIELD: Makes 8 servings.
PARMESAN CROUTONS
Slice sweet or sourdough bread loaf into 1-inch thick slices. Brush generously with melted butter, sprinkle with garlic powder or salt, and freshly grated Parmesan cheese. Bake in 350°F oven for 20-25 minutes, or until croutons are crisp and golden.
VARIATIONS:
- No cannellini beans? Use red kidney beans.
- For a spicier soup, add sliced kielbasa or andouille (spicy) sausage. Add a shake or two of Tabasco or red pepper flakes.
- Add cooked pasta or cubed potatoes for a heartier soup, if desired.
- Add more veggies of your choice, such as baby spinach leaves, zucchini slices, or cut green beans
